How to Pressurecook a 7 Lb Corned Beef
Corned beef and cabbage in the pressure level cooker seemed like a unproblematic thought; instead, it was a comedy of errors. I could non go the details right. Hither is the mail-mortem of my attempts to get this right, so you don't take to make the same mistakes I did.
Trouble 1: Too salty.
Last year, I tried my usual "cut dorsum the water in the pressure level cooker" arroyo. I used i loving cup of water instead of covering the corned beef. The result was unbelievably salty. I could barely eat it. The rest of the family took one bite, and so ignored the corned beef and filled upwardly with soda bread, cabbage, and carrots. Discouraged, I put 1 serving of the salty corned beefiness and cabbage in a container and tossed the balance. The next day, the leftovers tasted fine - I guess sitting in the cabbage and juices for a twenty-four hour period pulled enough common salt out to make information technology edible.
Problem ii: Undercooked
This yr, instead of winging it, I researched recipes. They all said to cover the corned beef with water. (Whoops.) And so I ran into my next hurdle. Most sources cook corned beef at high pressure for 45 minutes to an hour. They quick release the pressure, remove the corned beefiness, add the vegetables, and melt the vegetables at high pressure for five minutes. That fashion, the vegetables aren't overcooked past the long cooking time under force per unit area.
"Great!" I thought to myself, "Corned beef in an hour!"
I should accept known what was coming. Last twelvemonth I followed Lorna Sass'due south instructions, and cooked a 2 and a one-half pound corned beef for 70 minutes at loftier pressure. This twelvemonth I had a monster - four and a half pounds. I checked the recipe volume that came with my electric Cuisinart pressure cooker; information technology said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart's timer only goes up to 99 minutes. Nah, information technology couldn't possibly take that long.
I put the corned beef in the electric pressure level cooker, set it for high force per unit area and fifty minutes. When it beeped, I quick released the pressure level and filled the pot with potatoes, carrots and cabbage. The consequence looked great, the vegetables were perfectly cooked…but the corned beef? Mode undercooked. My jaw got tired trying to chew through information technology. Once over again, anybody else took ane bite of the corned beef, then filled upward on the sides.
I had to crack this. I couldn't let corned beef vanquish me. I went back to the shop and bought two smaller corned beef roasts, each 3 and a half pounds.
In instance information technology was the lower pressure of the electric pressure level cooker, I cooked 1 corned beef in my electric PC and the other in my stove top PC.
*Nearly electric pressure cookers have a high pressure setting of 12 PSI. stove superlative pressure level cookers take a loftier pressure of 15 PSI.
I cooked both roasts for fifty minutes, quick released the pressure, and checked the corned beef. Information technology wasn't done. I kept cooking at high pressure, quick releasing every ten minutes and checking the corned beefiness, until it went from chewy to tender. The stove top pressure cooker took fourscore minutes, and the electric PC took ninety minutes. Finally, success!
But, wow, eighty minutes? So much for corned beef in an hour. Still, an hour and a half (including the vegetables) was much improve than the ten hours my usual slow cooker recipe takes. Demand a corned beef in a hurry? Become a small i, add plenty of water, and exercise Non nether cook it.
Problem 3: Besides Long [Updated 2017-03-13]
And then, ninety minutes worked for a smaller corned beef...and I used that recipe for years. Simply with some other St. Patrick's Day is coming up, I started thinking. (E'er a dangerous affair.)
What if I tried the play a joke on I learned with Pressure Cooker Pot Roast, and cutting the corned beef into pieces? I am going to piece it earlier I serve - no ane will ever notice that I sliced it into iv pieces earlier I started cooking. Sure enough, it worked wonders. The ninety minutes under pressure is cut dorsum to sixty minutes under force per unit area in an electric PC, and just 50 in a stovetop. And, I can get a bigger corned beef - I'm able to fit a four pounder in, once I cut it up and fit it in similar a jigsaw puzzle.
*Don't have a force per unit area cooker? Use a dull cooker. Recipe here: Slow Cooker Corned Beefiness and Cabbage
Recipe: Pressure Cooker Corned Beef and Cabbage
Adapted From: Lorna Sass Pressure Perfect
Video: How to make Force per unit area Cooker Cooker Beef and Cabbage - Time Lapse (one:19)
Pressure level Cooker Corned Beef and Cabbage - Time Lapse [YouTube.com]
Equipment:
- 6 quart or larger force per unit area cooker (I used my electric Cuisinart PC and my stove top Kuhn Rikon PC)
Clarification
Force per unit area Cooker Corned Beefiness and Cabbage. My tradition on St. Patrick's Day.
- 4 pound corned beef with its spice packet
- 1 medium onion, quartered
- 1 stem celery, quartered crosswise
- Water to cover (nearly iv cups)
Vegetables
- 1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots)
- 1 small (3 pound) cabbage, cut into 8 wedges
- Cook the corned beef: Rinse the corned beef, and so cutting it crosswise into 4 equal pieces. Put the corned beefiness, onion, and celery in the pressure cooker pot, sprinkle with the spice bundle, then pour in enough water to cover the corned beef. Bring the pressure cooker upwardly to high pressure level and cook at loftier pressure for 50 minutes (stove top PC) or 60 minutes (electric PC). Quick release the pressure, then carefully remove the lid. Test the corned beef with a fork – it should be easy to poke a fork through the thickest section. If it's not done, lock the lid and cook for another ten minutes at high pressure.
- Cook the vegetables: Add carrots to the pot, then lay the cabbage on acme. It's OK if the cabbage comes a bit above the "no make full" line on your cooker; there will still be a lot of airspace. Bring the cooker support to pressure and cook at high pressure for 5 minutes. Quick release the pressure level once more. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving lath.
- Serve: Pour the goop left in the pot into a gravy strainer. While the broth settles, piece the corned beef. Pour a piffling of the de-fatted goop over the platter of corned beef and vegetables. Serve, passing the rest of the goop at the table.
Notes
- This recipe will fit in a half-dozen quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
- For my original recipe: Employ a smaller corned beef - only iii pounds, max, and get out information technology in i piece. Everything in the recipe works the same, except in the "cook the corned beef" footstep, melt for 90 minutes in an electric PC, or 80 minutes in a stovetop PC.
- I also removed the potatoes from the recipe - I recollect they come up out meliorate if you lot cook mashed potatoes on the side. If you want to use them in the recipe: Scoop the corned beef out of the broth after the 60 minute force per unit area "cook the corned beef" step and set information technology aside. Add i ½ pounds of redskin new potatoes to the pot, then add the carrots and cabbage on top and continue with the "cook the vegetables" footstep.
- Prep Time: five minutes
- Cook Time: i hr 15 minutes
- Category: Lord's day Dinner
- Method: Pressure level Cooker
- Cuisine: Irish gaelic
Notes:
- Leftover corned beef and cabbage freezes well - every bit long as it is covered in broth.
- If you take the time, use a natural pressure release for the corned beef instead of the quick release. It'due south almost impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I well-nigh added an actress fifteen minutes of cooking time to this recipe, just in case.
- Sentry out for extra-thick corned beef - you want a flat, fifty-fifty slice, iii inches thick or so. If yous go a thicker one, or a cut from the indicate end, give it an actress ten to fifteen minutes under pressure.
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