Best 3 Pressure Cooker Corned Beef And Cabbage Recipes
Corned beef and cabbage is a classic Irish dish that is typically served on St. Patrick's Day. It is made with corned beef brisket, cabbage, potatoes, carrots, and onions. The corned beef is a salt-cured brisket that is cooked in water until tender. The cabbage, potatoes, carrots, and onions are added to the pot during the last hour of cooking.
In this article, you will find three different recipes for pressure cooker corned beef and cabbage. The first recipe is for a traditional corned beef and cabbage dinner. The second recipe is for a slow cooker corned beef and cabbage dinner. And the third recipe is for an Instant Pot corned beef and cabbage dinner.
All three recipes are easy to follow and will result in a delicious and hearty meal. So whether you are looking for a traditional St. Patrick's Day dinner or a simple weeknight meal, you are sure to find a recipe in this article that you will enjoy.
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.
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.
Tips:
- For the best flavor, choose a corned beef brisket that is at least 3 pounds.
- If you don't have a pressure cooker, you can cook the corned beef and cabbage in a Dutch oven over low heat for about 2 hours, or until the beef is tender.
- Add the potatoes and carrots to the pressure cooker during the last 30 minutes of cooking.
- Serve the corned beef and cabbage with your favorite sides, such as mashed potatoes, roasted vegetables, or boiled cabbage.
- Leftover corned beef can be used to make sandwiches, salads, or soups.
Conclusion:
Pressure cooker corned beef and cabbage is a delicious and easy-to-make meal that is perfect for a St. Patrick's Day celebration or any other occasion. The pressure cooker cooks the beef and cabbage quickly and easily, and the result is a tender and flavorful dish. Serve the corned beef and cabbage with your favorite sides, and enjoy!
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