PRESSURE COOKER CORNED BEEF BRISKET
This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.
Provided by Christina
Categories Main Dish Recipes Roast Recipes
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 2.2 g, Cholesterol 79.6 mg, Fat 15.4 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 922.5 mg, Sugar 0.2 g
PRESSURE COOKER CORNED BEEF
This recipe is from the Australian Women's Weekly Pressure Cooker cook book with a few minor alterations. I love corned beef but the DH would only tolerate it occasionally (maybe twice a year) but done this way he likes it and is quite happy to eat it once a month. If you get a larger piece of corned beef we have found that the cooking time remains the same. I cook this in an electric pressure cooker and in mine it takes 20 to 25 minutes to come up to pressure so have included this in the cooking time plus the 15 minutes resting time. UPDATE - our butcher no longer brines his own corned beef and gets it in from an outside supplier and we have found we have had to up the cooking time by 10 minutes to get the same beautiful results, so have changed the recipe to reflect that.
Provided by ImPat
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash corned beef under cold water and put to one side.
- Peel onion and stud with the cloves.
- Put a little water in the pressure cooker and put in malt vinegar and sugar and stir to dissolve and then add all other ingredients with enough water to just cover the corned beef, bring up to pressure if using stove top (or set timer on an electric and let it do it work), for stove top once up to pressure adjust heat and cook for 55 minutes.
- Do quick release (for stove top run cold water over pressure cooker) and for electric follow manual instructions (I just flick the pressure switch and it releases), remove lid and let corned beef sit for 15 minutes in the water, remove slice and enjoy.
Nutrition Facts : Calories 986.9, Fat 71.2, SaturatedFat 23.8, Cholesterol 367.5, Sodium 4266.5, Carbohydrate 12.8, Fiber 1, Sugar 8.6, Protein 68.6
PERFECT PRESSURE COOKER CORNED BEEF
The easiest and most tender corned beef. This recipe is for all of you that have that pressure cooker tucked away someplace. It makes the most tender corned beef brisket, in just over an hour. Cooking with the water tends to cut the salt down some also. Once you make it this way, you'll never go back to oven cooking. Just remember the key to a good brisket, is always cutting against the grain. The point cut may have two or more grains, so cut carefully.
Provided by Always in the kitch
Categories Very Low Carbs
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
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
Make and share this Pressure Cooker Corned Beef recipe from Food.com.
Provided by Secret Agent
Categories Meat
Time 2h20m
Yield 1 brisket, 8 serving(s)
Number Of Ingredients 7
Steps:
- rinse and dry brisket with paper towels.
- Brown brisket in pressure cooker fat side down. Add onion, garlic, celery, water and spices.
- Set cooker to 75 minutes on High pressure and secure lid. Let cool down on it's own.
- While meat is cooling down in the pressure cooker steam cabbage wedges, red new potatoes and chunked carrots until fork tender. Use the veggies you like. Some add parsnips but we are purists.
- Place meat on a large platter surrounded by veggies. Serve with mustard and soft butter for the veggies.
Nutrition Facts : Calories 430.9, Fat 32.3, SaturatedFat 10.8, Cholesterol 166.6, Sodium 1933.3, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 31
BEST PRESSURE COOKER CORNED BEEF
Make and share this Best Pressure Cooker Corned Beef recipe from Food.com.
Provided by tweetmonte
Categories < 4 Hours
Time 1h10m
Yield 3-12 serving(s)
Number Of Ingredients 7
Steps:
- Trim off excess fat.Score meat 1/4 one side only. Brown meat on both sides in oil, dump beer over meat salt & pepper , garlic, add seasoning packet. set pressure cooker on high for 60m release pressure let stand 10m.
- slice against the grain enjoy.
- Add 7 additional minutes for each pound over 2 pounds.
Nutrition Facts : Calories 805.2, Fat 62, SaturatedFat 19.8, Cholesterol 296.6, Sodium 3432.9, Carbohydrate 2.1, Protein 55.1
CORNED BEEF AND CABBAGE/PRESSURE COOKER
I've got this recipe in my collection from and old friend but never got a pressure cooker. This is posted in response to a request.
Provided by TishT
Categories Vegetable
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
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 CORNED BEEF AND CABBAGE
Corned beef is really just brisket that's been cured in salt and spices. Historically, this was done for preservation, but the method of "corning" has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that's brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, vegetables, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams
PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE
I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.
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