Tender Corned Beef in Pressure Cooker
Corned beef and cabbage in the force per unit area cooker seemed like a simple idea; instead, it was a comedy of errors. I could non become the details right. Here is the post-mortem of my attempts to get this right, and then you don't accept to make the aforementioned mistakes I did.
Problem 1: Too salty.
Terminal yr, I tried my usual "cutting dorsum the water in the pressure cooker" approach. I used 1 cup of h2o instead of roofing the corned beef. The result was unbelievably salty. I could barely eat it. The remainder of the family took one bite, and then ignored the corned beef and filled up with soda breadstuff, cabbage, and carrots. Discouraged, I put one serving of the salty corned beef and cabbage in a container and tossed the residual. The adjacent day, the leftovers tasted fine - I judge sitting in the cabbage and juices for a day pulled plenty salt out to arrive edible.
Problem 2: Undercooked
This year, instead of winging it, I researched recipes. They all said to cover the corned beef with water. (Whoops.) Then I ran into my side by side hurdle. Well-nigh sources cook corned beefiness at high pressure for 45 minutes to an 60 minutes. They quick release the pressure, remove the corned beef, add together the vegetables, and melt the vegetables at high pressure for five minutes. That way, the vegetables aren't overcooked past the long cooking time nether pressure level.
"Great!" I thought to myself, "Corned beefiness in an hour!"
I should have known what was coming. Concluding twelvemonth I followed Lorna Sass's instructions, and cooked a two and a one-half pound corned beefiness for lxx minutes at high pressure. This year I had a monster - four and a half pounds. I checked the recipe book that came with my electric Cuisinart pressure level cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart'due south timer only goes up to 99 minutes. Nah, information technology couldn't perhaps take that long.
I put the corned beefiness in the electric pressure level cooker, set it for high force per unit area and l minutes. When it beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked great, the vegetables were perfectly cooked…but the corned beef? Manner undercooked. My jaw got tired trying to chew through it. Once once more, everyone else took one bite of the corned beefiness, then filled upwards on the sides.
I had to crack this. I couldn't permit corned beef beat out me. I went back to the store and bought two smaller corned beef roasts, each 3 and a one-half pounds.
In case information technology was the lower pressure of the electric force per unit area cooker, I cooked ane corned beef in my electric PC and the other in my stove meridian PC.
*Almost electric pressure cookers have a loftier pressure setting of 12 PSI. stove top pressure cookers have a loftier pressure of 15 PSI.
I cooked both roasts for fifty minutes, quick released the pressure level, and checked the corned beef. It wasn't done. I kept cooking at high pressure level, quick releasing every ten minutes and checking the corned beef, until it went from chewy to tender. The stove elevation pressure cooker took 80 minutes, and the electric PC took 90 minutes. Finally, success!
But, wow, fourscore minutes? And then much for corned beef in an 60 minutes. Still, an hour and a half (including the vegetables) was much meliorate than the x hours my usual irksome cooker recipe takes. Demand a corned beefiness in a hurry? Get a small one, add together plenty of h2o, and exercise Non under cook it.
Trouble 3: Too Long [Updated 2017-03-xiii]
And so, xc minutes worked for a smaller corned beef...and I used that recipe for years. Just with another St. Patrick's Day is coming up, I started thinking. (Always a unsafe affair.)
What if I tried the trick I learned with Pressure level Cooker Pot Roast, and cutting the corned beef into pieces? I am going to piece information technology before I serve - no 1 will always notice that I sliced it into 4 pieces earlier I started cooking. Sure enough, it worked wonders. The 90 minutes nether force per unit area is cut back to 60 minutes under pressure in an electric PC, and only 50 in a stovetop. And, I can go a bigger corned beef - I'chiliad able to fit a 4 pounder in, one time I cut it up and fit it in like a jigsaw puzzle.
*Don't have a pressure cooker? Apply a ho-hum cooker. Recipe here: Slow Cooker Corned Beef and Cabbage
Recipe: Pressure Cooker Corned Beef and Cabbage
Adapted From: Lorna Sass Pressure level Perfect
Video: How to make Pressure level Cooker Cooker Beef and Cabbage - Fourth dimension Lapse (1:xix)
Pressure Cooker Corned Beef and Cabbage - Time Lapse [YouTube.com]
Equipment:
- 6 quart or larger force per unit area cooker (I used my electrical Cuisinart PC and my stove top Kuhn Rikon PC)
Description
Pressure Cooker Corned Beef and Cabbage. My tradition on St. Patrick's Day.
- 4 pound corned beef with its spice packet
- one medium onion, quartered
- i stalk celery, quartered crosswise
- Water to cover (nearly iv cups)
Vegetables
- i pound carrots, peeled and cutting into 2 inch lengths (or a 1 pound bag of infant carrots)
- one small (3 pound) cabbage, cutting into 8 wedges
- Cook the corned beef: Rinse the corned beefiness, and so cut it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice packet, then pour in enough water to cover the corned beef. Bring the pressure cooker up to loftier pressure and cook at high force per unit area for l minutes (stove acme PC) or sixty minutes (electric PC). Quick release the pressure, and then advisedly remove the lid. Test the corned beef with a fork – information technology should be easy to poke a fork through the thickest section. If it'south not done, lock the lid and cook for another ten minutes at high pressure.
- Cook the vegetables: Add together carrots to the pot, then lay the cabbage on top. It's OK if the cabbage comes a bit above the "no fill" line on your cooker; there will nevertheless be a lot of airspace. Bring the cooker support to force per unit area and melt at high pressure for v minutes. Quick release the force per unit area again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beefiness to a carving board.
- Serve: Cascade the broth left in the pot into a gravy strainer. While the broth settles, slice the corned beefiness. Cascade a footling of the de-fatted goop over the platter of corned beef and vegetables. Serve, passing the rest of the goop at the tabular array.
Notes
- This recipe volition fit in a 6 quart or larger pressure cooker. I love my vi quart Instant Pot pressure cooker.
- For my original recipe: Use a smaller corned beef - only three pounds, max, and leave it in 1 piece. Everything in the recipe works the same, except in the "cook the corned beefiness" step, melt for 90 minutes in an electrical PC, or 80 minutes in a stovetop PC.
- I too removed the potatoes from the recipe - I think they come out meliorate if y'all cook mashed potatoes on the side. If y'all want to apply them in the recipe: Scoop the corned beef out of the broth after the 60 minute pressure "cook the corned beef" footstep and set it bated. Add ane ½ pounds of redskin new potatoes to the pot, then add the carrots and cabbage on top and continue with the "melt the vegetables" step.
- Prep Fourth dimension: 5 minutes
- Cook Time: one hour 15 minutes
- Category: Sun Dinner
- Method: Pressure Cooker
- Cuisine: Irish
Notes:
- Leftover corned beef and cabbage freezes well - as long as information technology is covered in broth.
- If you have the time, utilize a natural pressure release for the corned beef instead of the quick release. It's almost impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I almost added an extra fifteen minutes of cooking time to this recipe, only in case.
- Watch out for extra-thick corned beef - y'all want a apartment, fifty-fifty piece, three inches thick or then. If you get a thicker one, or a cut from the betoken end, give it an extra ten to fifteen minutes under pressure.
Related Posts
Pressure level Cooker Irish Lamb Stew
Pressure Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Champ (Irish Mashed Potatoes with Greenish Onions)
My other Pressure Cooker Recipes
My other Force per unit area Cooker Time Lapse Videos
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