Pressure Cooker Corned Beef
This recipe guides you through preparing a classic corned beef brisket using a pressure cooker for efficiency. The brisket is browned first, then cooked under pressure with aromatics and spices. While the meat rests, vegetables are steamed separately until perfectly tender. The finished dish is presented on a platter with traditional accompaniments like mustard and butter for a complete, comforting meal.
Ingredients
- 3 lbs corned beef brisket
- 2 tablespoons pickling spices
- 1 bay leaf
- 1 garlic clove
- 1/2 onion, chunked
- 1 celery rib, chunked
- 2 cups water
Method
- Rinse the brisket and pat it dry using paper towels.
- Brown the brisket in the pressure cooker with the fat side facing down. Introduce the chunked onion, garlic clove, celery rib, water, pickling spices, and bay leaf.
- Secure the lid on the cooker and set it to cook for 75 minutes on High pressure. Once done, allow the pressure to release naturally.
- As the meat cools inside the cooker, steam cabbage wedges, red new potatoes, and chunked carrots until they become fork tender. Feel free to use your preferred vegetables.
- Transfer the cooked meat to a large serving platter and arrange the steamed vegetables around it. Offer mustard and soft butter alongside for serving.
Nutrition (per serving)
Sodium1933300 mg
Recipe details
CategoryMeat
AuthorSecret Agent
