What? Corned Beef and No Cabbage?
I almost was going to make Corned Beef and Cabbage until I thought about it. There are a million other blogs posting Corned Beef and Cabbage recipes this time of year, and when I think about it, other than the Corned Beef it is not that good. I am sure that some versions are better than others, but often I find myself digging through soggy cabbage, carrots and potatoes to get to the good stuff, the corned beef!
So, I ended up just making the corned beef. That way, I can use it in other ways that I actually like. In this case, I ended up making two different types of Reuben Sandwich. The first day I made the standard Ruben sandwich – corned beef, swiss cheese, rye bread and home made thousand island dressing. The second day with the leftovers I made what was basically a Reuben Strudel, which was the Reuben ingredients wrapped in puff pastry, with the dressing on the side for dipping. It turned out delicious! I know, corned beef and sauerkraut is basically corned beef and cabbage, but so much tastier.
I cooked the meat in an Irish Stout broth, so it still ties in with the season a bit. Give it a try and serve it any way that suits your fancy.
Rinse a 2-1/2 to 3 pound coned beef brisket, pat dry, then brown lightly in your pressure cooker in a couple tablespoons of oil. Remove to a plate. Do this over medium-high heat. If using an electric model, use sauté mode on high.
Lower heat to medium and sauté a chopped onion until translucent.
Add in some garlic, salt, pepper, pickling spice and cinnamon stick, stirring often for about a minute. I was going to use individual spices, but I decided to just use a pre-mixed pickling spice which gets you the same basic result, but save a lot of time. The pickling spice that I use (Penzey’s) doesn’t have cinnamon so I threw in a cinnamon stick as well. I suggest you do the same. It will make your kitchen smell super yummy.
If your corned beef came with a spice packet, you can use that if you must, but a good quality pickling spice is so much better. Also some of those packets that come with the meat are so small, it might be put to better use as a sachet for a nightstand drawer.
Now dump in some mustard, vinegar, brown sugar, liquid smoke, a cup of Irish Stout, a cup of water and 1 heaping teaspoon of beef base, such as Better Than Bouillon.
Place the brisket back in the pot, lock on the top and bring to high pressure. On an electric, set it to manual mode for 90 minutes at high pressure.
Whenever I post a recipe for any type of brisket, such as this one, I have to give this explanation: Yes, 90 minutes sounds like a lot of time for a pressure cooker, but using conventional methods it takes up to 3 or 4 hours to get the super tender texture that we are looking for. I have found 90 minutes to be the magic number for any type of brisket, be it corned or non-corny. It turns out like buttah, buttah I say!
When the time is up, let the pressure come down on its own (around 20 minutes). When pressure is released, transfer to a cutting board and let rest for about 5 minutes. I know you will be tempted to cut into it right away, since by this time the aroma in your kitchen will be almost too much to take, but it’s only five minutes. You can do it!
Ok, now slice thin slices and server however you wish. For me, nothing beats a good corned beef sandwich.
If you would like to use the fragrant juice from the pan, just pour it through a strainer and do with it what you will. Off the top of my head, I think it would make a tasty au jus, or a good liquid to cook some veggies in.
Enjoy, and Happy St. Patrick’s Day!
|Pressure Cooker Corned Beef|| |
- 2 tablespoons cooking oil
- 2.5-3 pounds flat cut corned beef brisket
- 1 medium onion, chopped
- 4 cloves garlic, pressed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons pickling spice
- 1 cinnamon stick (you can leave out if your pickling spice has cinnamon)
- 2 teaspoons hot prepared mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon liquid smoke
- 1 cup Irish Stout
- 1 cup water
- 1 teaspoon beef base (such as Better Than Bouillon)
- Rinse corned beef brisket
- Heat oil in pressure cooker pot
- Lightly brown brisket on both sides and remove to plate
- Sauté the onion until translucent
- Add garlic, salt, black pepper, pickling spice, brown sugar and sauté for another minute
- Add the mustard, vinegar, liquid smoke, beef base, stout and water
- Lock the top on the pressure cooker and set to come to high pressure for 90 minutes
- When time is up, let pressure come down on its own
- Remove meat from pot and let rest for 5 minutes
- Slice thinly and serve