Best 7 Corned Beef Brisket W Veggies Horseradish Pressure Cooker Recipes
Indulge in the delectable flavors of corned beef brisket with an array of tempting recipes, each offering a unique culinary experience. From the classic pressure cooker corned beef brisket with tender meat and a medley of vegetables to its slow cooker counterpart, a hassle-free option for fall-off-the-bone goodness. Discover the tantalizing corned beef brisket with horseradish sauce, a perfect balance of tangy and savory, elevated with a creamy horseradish sauce. For a hearty one-pot meal, try the corned beef brisket with cabbage and potatoes, a comforting dish bursting with flavors. And for a flavorful twist, explore the corned beef brisket with Guinness, a delightful fusion of beer and spices. Each recipe promises an unforgettable gastronomic journey, whether you prefer traditional methods or crave a modern twist on this classic dish.
Let's cook with our recipes!
ELECTRIC PRESSURE COOKER CORNED BEEF & VEGETABLES
The pressure cooker really makes this corned beef tender, juicy, and full of great flavor. The vegetables are cooked to perfection. What is there not to love about this classic dish? It's so good, you'll want to serve it more than just for St. Patrick's Day.
Provided by Diana Perry
Categories Beef
Time 1h55m
Number Of Ingredients 11
Steps:
- 1. Put rack in pressure cooker; add beef & juice from package into the cooker.
- 2. Pour beer into large measure cup (over 4 cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet, and pickling spices to the pot.
- 3. Start your cooker at high pressure and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on its own.
- 4. If the roast is fork tender, remove from pot and cover with aluminum foil.
- 5. At this point add cabbage, potatoes, and carrots. Set cooker for 15 minutes. Let pressure release on its own. If all are tender, serve with roast and juices in the pot.
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
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
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 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
CORNED BEEF BRISKET W/ VEGGIES & HORSERADISH-PRESSURE COOKER
My favorite corned beef with cabbage recipe, prepared in an 6-quart or 8-quart pressure cooker. I applaud Toula Patsalis, "The Pressure Cooker Cookbook", for this gem, to which I have added the pickling spices that usually come with a corned beef brisket. Try the sauce at least once to see if it heightens your enjoyment of this classic dish; it is also good with roast beef or roast pork. I cook the brisket a day ahead so 1) it can be served on a weeknight after work, 2) the fat will congeal on the liquid for easy removal, and 3) haven't you noticed that so many things taste better on the second day! By the way, did you know that Corned Beef & Cabbage originated in the Boston, Mass. area, not Ireland, because beef was too expensive in Ireland? Of course, the Irish soon adopted this variation from their Irish-American relatives. 3/13/14: made this in my 6-quart electric p.c. Couldn't fit everything in for the 2nd round, so cooked the vegetables in the juice under pressure, then removed the cabbage (to a casserole dish in a 200°F oven) and warmed up the corned beef with everything else on the browning setting. I chopped an extra green onion top for garnishing. "Now THIS is how corned beef and cabbage should taste!" declared DH.
Provided by KateL
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- COOK BRISKET AND PREPARE SAUCE ON DAY 1.
- Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
- Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
- Allow pressure to reduce naturally before removing lid.
- Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
- HORSERADISH SAUCE.
- Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
- Add garlic, green onions, sugar, salt and pepper and mix well.
- Refrigerate until serving corned beef with vegetables.
- DAY 2.
- Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
- Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
- Allow pressure to reduce naturally.
- Remove lid.
- Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
- Serve with sauce on the side.
PRESSURE COOKER BEEF BRISKET
This is my go-to recipe for brisket. I usually use bison brisket, but beef brisket works as well. This recipe is easy to prepare and using the pressure cooker greatly reduces cooking time as compared to other methods. The brisket comes out moist, tender, and flavorful, and the gravy is also excellent. I have used this recipe for briskets as large as 6 pounds with equal success, but increased the cook time to 55 minutes. I use an electric pressure cooker for this recipe, but it can also be made in a pressure cooker on the stove. The rub step can be skipped.
Provided by judy2304
Categories 100+ Everyday Cooking Recipes
Time 6h9m
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
- Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
- Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
- Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
- Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
- Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 15.7 g, Cholesterol 45.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 2223.7 mg, Sugar 4.7 g
Tips:
- For the best corned beef, choose a brisket that is at least 3 pounds.
- If you don't have a pressure cooker, you can also make this recipe in a slow cooker on low for 8-10 hours or until the meat is tender.
- Add your favorite vegetables to the pressure cooker along with the corned beef to make a complete meal.
- Serve the corned beef with horseradish sauce, mustard, or your favorite dipping sauce.
- Use the leftover corned beef to make sandwiches, hash, or soup.
Conclusion:
This corned beef brisket recipe is a delicious and easy way to make a classic Irish dish. The pressure cooker makes it quick and easy to cook the meat, and the vegetables add flavor and nutrition. Serve with your favorite sides for a complete meal that everyone will enjoy.
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