TENDER QUICK CORNED BEEF RECIPES

Steps:

• Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
• Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
• When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
• Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
• Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
• Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
• Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.