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
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Mehar Karamat
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Josephine Sanchez
[email protected]I love that this recipe is so versatile. I can add whatever vegetables I have on hand, and it always turns out great.
Rajesh chetry
[email protected]This recipe is a great way to use up leftover corned beef. It's quick and easy to make, and it's a delicious way to get your vegetables in.
Nicola Grabowska
[email protected]I love this recipe because it's so easy to follow. I'm not a very experienced cook, but I was able to make this recipe with no problems.
Kaeley McCloud
[email protected]This recipe is a lifesaver! I'm not a great cook, but this recipe made me look like a pro. My family loved it, and I will definitely be making it again.
Wahab Khattak
[email protected]I've made this recipe for my family several times and they always love it. It's a great way to use up leftover corned beef, and it's a delicious and healthy meal.
M Master
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
James Eveillard
[email protected]I love that this recipe is so versatile. I can add whatever vegetables I have on hand, and it always turns out great.
Alina Ahmad
[email protected]This recipe is perfect for a busy weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your veggies in.
Carla Clark
[email protected]I've made this recipe several times and it always turns out great. I love that I can use my pressure cooker to make it, which saves me a lot of time.
M irfan Ali
[email protected]This recipe is a great way to use up leftover corned beef. It's quick and easy to make, and it's always a hit with my family.
Na JuTT
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Kelvin Osanebi
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Daniyal Baig
[email protected]I've tried many corned beef and cabbage recipes, but this one is by far the best. The meat is so tender and juicy, and the cabbage is cooked to perfection.
Lotiful Islam
[email protected]This recipe is a lifesaver! I'm not the best cook, but this recipe made me look like a pro. My family loved it.
Gary Greene
[email protected]I love this recipe because it's so simple and the results are always delicious. I usually add some carrots and potatoes to the pot for a complete meal.
Doreen Senatore
[email protected]This was my first time making corned beef and cabbage and it was a success! The meat was fall-off-the-bone tender and the cabbage was flavorful.
T WS
[email protected]I've made this recipe several times and it always turns out great. The meat is so tender and the cabbage is cooked perfectly.
JTLP_12_YT
[email protected]This recipe was so easy to follow and the corned beef and cabbage turned out amazing! I will definitely be making this again.