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.
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Kelvin Essel
[email protected]I love that this recipe uses simple, everyday ingredients. I always have corned beef, cabbage, and potatoes on hand, so I can make this dish anytime I want.
Kris Tonner
[email protected]This recipe is a lifesaver! I'm always short on time, so being able to make corned beef brisket in my pressure cooker is a huge help.
Mark Jones
[email protected]I'm so glad I found this recipe. It's a great way to make corned beef brisket without having to spend all day in the kitchen.
sana javeed
[email protected]This is the best corned beef brisket recipe I've ever tried. The meat was so tender and juicy, and the vegetables were cooked perfectly.
ethan presley
[email protected]I highly recommend this recipe. It's a delicious and easy way to make corned beef brisket.
Tj Jt
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
Leoniza De Belen
[email protected]I love the fact that this recipe uses a pressure cooker. It saves so much time and energy, and the results are just as good as if I had cooked the corned beef brisket in a traditional oven.
Ann waithera
[email protected]This recipe is easy to follow, even for a beginner cook. I was able to make a delicious corned beef brisket dinner without any problems.
Jac Bourne
[email protected]I'm not a big fan of corned beef, but I loved this recipe. The meat was so tender and flavorful, and the vegetables were perfectly cooked.
Nanaameyaw
[email protected]This is the perfect recipe for a special occasion dinner. The corned beef brisket is so impressive, and the horseradish sauce adds a touch of elegance.
Rosie Murillo
[email protected]I love that this recipe uses simple, everyday ingredients. I always have corned beef, cabbage, and potatoes on hand, so I can make this dish anytime I want.
Dandison Precious
[email protected]This recipe is a lifesaver! I'm always short on time, so being able to make corned beef brisket in my pressure cooker is a huge help. And it tastes just as good as if I had cooked it all day in the oven.
MD Efat
[email protected]I was skeptical about cooking corned beef in a pressure cooker, but I'm so glad I tried it. The meat was cooked in less than half the time it takes in a traditional oven, and it was just as delicious.
Sk RIAD
[email protected]I've tried many corned beef brisket recipes, but this one is by far the best. The horseradish sauce is the perfect complement to the meat and vegetables.
Kerri J.
[email protected]This corned beef brisket recipe is a game-changer! The pressure cooker made the meat so tender and juicy, and the vegetables were cooked to perfection. I'll definitely be making this again.