Corned Beef Brisket W Veggies Horseradish Pressure Cooker Food

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

Steps:

• Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
• Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
• Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
• Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
• For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

CORNED BEEF BRISKET IN THE PRESSURE COOKER

Steps:

• Rinse the corned beef under cold water.
• Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack. Lock the lid in place.
• Select High Pressure and set the timer for 75 minutes.
• When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. Carefully remove lid. Always remember to remove the lid away from your face. The steam can get ya!
• Remove the rack and brisket from the pressure cooking pot. Set aside the corned beef and wrap aluminum foil on top until ready to serve.
• Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place and select High Pressure and set the timer for 4 minutes. If your potatoes at that point still are not quite ready, simply hit saute method for a few more minutes.

PERFECT PRESSURE COOKER CORNED BEEF

Steps:

• Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
• Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.

PRESSURE COOKER CORNED BEEF BRISKET

Steps:

• Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
• Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
• Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.

ELECTRIC PRESSURE COOKER CORNED BEEF & VEGETABLES

Steps:

• 1. Put rack in pressure cooker; add beef & juice from package into the cooker.
• 2. Pour beer into large measure cup (over 4 cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet, and pickling spices to the pot.
• 3. Start your cooker at high pressure and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on its own.
• 4. If the roast is fork tender, remove from pot and cover with aluminum foil.
• 5. At this point add cabbage, potatoes, and carrots. Set cooker for 15 minutes. Let pressure release on its own. If all are tender, serve with roast and juices in the pot.

CORNED BEEF AND CABBAGE/PRESSURE COOKER

Steps:

• Pour water into pressure cooker.
• Add brisket; over high heat, bring water to a rolling boil.
• Skim residue from surface.
• Add garlic and bay leaves and secure lid.
• Over high heat, bring to high pressure.
• Reduce heat to maintain pressure and cook 1 hr 15 minutes.
• Release pressure according to manufacturer's directions and remove lid.
• Add vegetables to brisket and liquid, stirring gently.
• Secure lid abd over high heat, bring steam to high pressure.
• Reduce heat to maintain pressure and cook 6 minutes.
• Release pressure according to manufacturer's directions.
• Remove lid.
• Serve with horseradish sauce.

PRESSURE COOKER BEEF BRISKET

Steps:

• Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.

PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE

Steps:

• Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf before serving.

CORNED BEEF BRISKET W/ VEGGIES & HORSERADISH-PRESSURE COOKER

Steps:

• COOK BRISKET AND PREPARE SAUCE ON DAY 1.
• Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
• Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
• Allow pressure to reduce naturally before removing lid.
• Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
• HORSERADISH SAUCE.
• Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
• Add garlic, green onions, sugar, salt and pepper and mix well.
• Refrigerate until serving corned beef with vegetables.
• DAY 2.
• Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
• Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
• Allow pressure to reduce naturally.
• Remove lid.
• Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
• Serve with sauce on the side.

CORNED BEEF BRISKET

Steps:

• Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
• After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
• Serve with nice mustard and a horseradish sauce.

SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• 1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
• 2. Cover and cook on low heat 8 to 9 hours.
• 3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.

PRESSURE COOKER BEEF BRISKET

Steps:

• Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
• Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
• Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
• Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
• Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
• Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.

GLAZED CORNED BEEF

Steps:

• Preheat the oven to 325°.
• Remove the corned beef from the packet and dry it with paper towels. Place the corned beef fat side up in a roasting pan with 2" high sides.
• Add the carrots and onions around the corned beef. Add enough water to the pan to come half way up the sides of the beef. Add the pickling spice packet into the water (not on top of the meat).
• Tightly cover the corned beef with tin foil and transfer it to the oven. Cook for 3-4 hours or until the meat is very tender.