Making a tender, delicious corned beef brisket does not have to be an all day cooking project. I don’t know about you but I am tired of trying to fit slow cooker pots into my sink, let alone the dishwasher. I have returned to the quick, flavor packing techniques of my pressure cooker.
Cooking a fragrant corned beef brisket in a pressure cooker takes a fraction of the time compared to stove-top, oven or the day long process of slow cooking. Pressure cooking is super fast, creating fork tender, flavor saturated results! Here you will find the recipe for pressure cooker corned beef.
The modern pressure cooker is not the hissing, spitting, hazardous beast it was in Grandma’s day. New innovations in manufacturing have created safe, easy to use pressure cookers. Anybody can quickly learn to use. I will never go back to the crock-pot!
-Quick and Easy Corned Beef
1-3 lb. beef brisket, with corned beef seasoning packet
2 cups water
1 tbsp. garlic powder
Pour water into pressure cooker pan. Position rack in bottom of pan. Rub garlic powder over entire piece of brisket. Place meat on rack inside cooker. Place seasoning packet into water, if its in plastic, open and place entire contents into a small cheesecloth (bouquet-garni style)sack, tie off and place in water inside cooker. Close cover securely. Place pressure regulator on vent, cook for 60 minutes on 15 lbs. pressure. Pressure regulator will be rocking gently. Remove from heat , *let pressure drop of its own accord.
The steam and pressure inside the cooker will tenderize the brisket, driving seasoned water into all parts of the meat. This creates a fall apart, flavorful and scrumptious corned beef.
-Corned Beef and Cabbage
Following manufacturers directions for pressure cooking the corned beef brisket: Cook at 15 lbs pressure for 55 minutes. *Cool pressure cooker at once. Add to the cooking liquid, 6 small potatoes, 4 carrots, both cut into cubes, 1 lb. cabbage, cut into wedges. Never fill pressure pan over 2/3 full. Place pressure regulator on vent, cook after pressure is up for 5 minutes. *Cool pressure at once, to stop cooking process.
I have a Presto cooker and the manufacturers directions used here are explained below.
*Cool pressure cooker at once. “Cool immediately under a water faucet or by pouring cold water over it.”
*Let pressure drop of its own accord: “Remove from heat and set the cooker aside to cool.”
Pressure cooking is not a mystery nor is it dangerous, it is perhaps the only way to make the less expensive cuts of meat into mouth watering, tender dishes and that with lightning speed!
If I can learn the easy techniques of pressure cooking, most certainly you can too!
Source: Instruction booklet included with my *Presto Cooker.