Pressure Cooker Corned Beef Recipe

I love a good corned beef. I look forward to St. Patrick’s Day every
year because I know I’m going to have plenty of corn beef to eat for the entire week. I make enough for leftovers so I can enjoy
it in many different dishes of corned beef Reubens, to corned beef and cabbage, even
corned beef hash in the mornings. Using my pressure cooker makes it really easy
to cook perfect corned beef every time. I’m Jason Logsdon from Amazing Food Made Easy
and today I’m going to show you how to make some amazing pressure cooker corned beef that’s
going to blow you away. I really like to cure my own corned beef and
if that’s something you’re interested in I have a link below that’ll give you all the
information you need, but this recipe works just as well with store-bought corned beef. When you traditionally braise corned beef
it can take 3 or 4 hours for it to be finished. The pressure cooker is a lot faster, usually
around 60 to 90 minutes. It’s about 20 to 25 minutes per pound of corn
beef. I use a stovetop pressure cooker and once
it comes up to high pressure. I usually cook it for 60 to 90 minutes; that’s
kind of a sweet spot that I found to always result in tender corned beef depending on
the size of the corned beef that I’m using. Before you cook it you can also cut the corn
beef in a smaller slabs. And that does speed up the cooking time by
15 to 20%. Often times when you use a pressure cooker
to cook the corn beef you have a little less liquid in it than you would when you traditionally
braise it. Because of that the corned beef can turn out
a little more salty than you’re expecting. If you’re someone that really doesn’t like
them but salt you can soak the corn beef ahead of time in some clean water and let it draw
out some of the salt. Three to four hours is generally enough, but
some people do like to let it go overnight if they want to remove even more of the salt. So the recipe itself, place your brisket into
your pressure cooker and add enough water or stock to cover it. I like to use some chicken stock or vegetable
stock to add more flavor, but you can get away with just using plain water if you prefer. You can also add other spices and seasonings
at this point. Many store-bought corned beef comes with little
spice packets. You can add that to your pressure cooker or
use some fresh garlic or onion and carrots, anything that’s going to add a little bit
of flavor and aromatics to it. Seal your pressure cooker and bring it up
to high pressure. Let it cook for 60 to 90 minutes until it’s
fully tenderized. Then naturally release the pressure, carefully
open the pressure cooker, remove the brisket and now you’re ready to serve it. I eat my corned beef in a lot of different
dishes from corned beef hash, corned beef Reubens, but regardless of how you serve it,
you’re going to love how moist and tender this corn beef turns out.

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