Best 2 Pressure Cooker Corned Beef Brisket Recipes
**A Culinary Journey to Tender Perfection: Explore Pressure Cooker Corned Beef Brisket and More**
Embark on a savory adventure with our curated collection of pressure cooker corned beef brisket recipes, offering a symphony of flavors and textures that will tantalize your taste buds. Discover the classic corned beef brisket, a traditional Irish dish infused with aromatic spices and herbs, cooked to fall-apart tenderness in the pressure cooker. For those seeking a zesty twist, try the Mexican-inspired corned beef brisket, featuring a vibrant blend of chili powder, cumin, and lime. If you prefer a sweet and tangy profile, indulge in the honey mustard corned beef brisket, where a luscious glaze of honey and mustard harmonizes perfectly with the robust flavors of the beef. And for those with a penchant for bold and smoky notes, the Guinness-braised corned beef brisket awaits, where the iconic Irish stout infuses the meat with an earthy richness. Each recipe is carefully crafted to guide you through the process of creating these culinary masterpieces, ensuring a flavorful and unforgettable dining experience.
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.
Tips:
- When choosing a cut of corned beef brisket, look for one that is about 3 pounds and has a good amount of marbling.
- You can use any type of beer in this recipe, but a dark beer will give the corned beef a richer flavor.
- If you don't have a pressure cooker, you can cook the corned beef in a slow cooker on low for 8-10 hours, or in a Dutch oven in the oven at 300 degrees Fahrenheit for 4-5 hours.
- To make sure the corned beef is cooked through, insert a meat thermometer into the thickest part of the meat. It should read 145 degrees Fahrenheit.
- Once the corned beef is cooked, let it rest for 15 minutes before slicing against the grain.
Conclusion:
Pressure cooker corned beef brisket is a simple and delicious dish that can be enjoyed by people of all ages. With just a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your friends and family. So next time you're looking for a hearty and flavorful dish, give pressure cooker corned beef brisket a try. You won't be disappointed!
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