PRESSURE COOKER CORNED BEEF WITH BEER RECIPES

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PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING



Pressure Cooker BBQ Pulled Pork Recipe - NYT Cooking image

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 11

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks
2 tablespoons vegetable oil
1 yellow onion, chopped
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

  • Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
  • Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

INSTANT POT CORNED BEEF | JOANIE SIMON



Instant Pot Corned Beef | Joanie Simon image

An easy recipe for corned beef and cabbage cooked in the Instant Pot or pressure cooker.

Provided by Joanie Simon

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 6

3 lb. corned beef brisket
1 – 12 oz light beer
1 cup beef broth
1/2 head of cabbage quartered
1 cup baby carrots
6 red potatoes quartered

Steps:

  • Place corned beef in the pressure cooker with the spices it comes with.
  • Pour the beer and the beef broth over it.
  • Set timer for 90 minutes on high. Once the time expires, allow for 15 minute natural pressure release before releasing remaining pressure and removing the lid from the pot.
  • Remove corned beef and put it in a shallow cook dish. Pour a cup of the hot broth over it, cover it with foil, stick it in an oven to keep warm until ready to serve. Or just serve it straight from the Instant Pot if you’re ready to eat.
  • To cook veggies, after the beef is removed from the pot, put cabbage, carrots and potatoes in the pot and cook them on high for 2 minutes then do a quick release and serve.

Nutrition Facts : ServingSize 1 serving, Calories 611, SugarContent 4.1 g, SodiumContent 2912.9 mg, FatContent 34.4 g, SaturatedFatContent 10.9 g, TransFatContent 0 g, CarbohydrateContent 33.1 g, FiberContent 4.1 g, ProteinContent 37.5 g, CholesterolContent 122.9 mg

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