Best 4 Corned Beef And Cabbagepressure Cooker Recipes
Corned beef and cabbage is a classic dish that is often enjoyed on St. Patrick's Day. It is a hearty and flavorful dish that is made with corned beef, cabbage, potatoes, carrots, and onions. The corned beef is typically brined for several days before being cooked, which helps to tenderize it and give it a salty flavor. The cabbage, potatoes, carrots, and onions are then added to the pot and cooked until they are tender. This dish can be made in a variety of ways, including in a slow cooker, a pressure cooker, or on the stovetop. No matter how you choose to make it, corned beef and cabbage is a delicious and satisfying meal that is sure to be a hit with your family and friends.
This article provides three different recipes for corned beef and cabbage:
* **Traditional Corned Beef and Cabbage:** This recipe is a classic take on the dish, made with corned beef, cabbage, potatoes, carrots, and onions. It is cooked in a slow cooker for several hours, until the meat and vegetables are tender.
* **Pressure Cooker Corned Beef and Cabbage:** This recipe uses a pressure cooker to cook the corned beef and cabbage, which reduces the cooking time significantly. The meat and vegetables are cooked in a flavorful broth, and the result is a tender and delicious dish.
* **Stovetop Corned Beef and Cabbage:** This recipe is made on the stovetop, in a large pot. The corned beef and cabbage are cooked in a flavorful broth, and the potatoes, carrots, and onions are added towards the end of the cooking time. This dish is a great option for those who do not have a slow cooker or pressure cooker.
No matter which recipe you choose, you are sure to enjoy this classic dish. So gather your ingredients and get cooking!
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.
BEST CORNED BEEF 'N' CABBAGE
You can make this delicious corned beef and cabbage dish in your pressure cooker. I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.-Ruth Warner, Wheat Ridge, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain., Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.
Nutrition Facts : Calories 362 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 1560mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.
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
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.
Tips:
- Choose the right cut of corned beef. Brisket is the traditional cut of corned beef, but you can also use chuck roast or rump roast. If you're using a brisket, make sure it's at least 3 pounds so that you have enough leftovers.
- Rinse the corned beef before cooking. This will help to remove some of the salt from the meat.
- Add vegetables to the pot. Carrots, potatoes, and cabbage are all classic vegetables to add to corned beef and cabbage. You can also add other vegetables, such as turnips, parsnips, or rutabagas.
- Use a pressure cooker. A pressure cooker will cook the corned beef and cabbage quickly and easily. If you don't have a pressure cooker, you can also cook the corned beef and cabbage in a slow cooker or in a Dutch oven on the stovetop.
- Serve the corned beef and cabbage with your favorite sides. Mashed potatoes, boiled potatoes, and rye bread are all popular sides for corned beef and cabbage.
Conclusion:
Corned beef and cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other occasion. It's a hearty and flavorful dish that is sure to please everyone at the table. With a little planning and preparation, you can easily make corned beef and cabbage in your own kitchen. So what are you waiting for? Give it a try today!
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