Cuisinart Pressure Cooker Corned Beef Recipe
Corned beefiness and cabbage in the pressure cooker seemed like a elementary thought; instead, it was a comedy of errors. I could not get the details right. Here is the post-mortem of my attempts to go this right, so y'all don't take to make the same mistakes I did.
Problem i: Too salty.
Concluding yr, I tried my usual "cut dorsum the water in the pressure cooker" arroyo. I used 1 cup of water instead of covering the corned beef. The result was unbelievably salty. I could barely consume it. The rest of the family unit took ane bite, then ignored the corned beefiness and filled upwardly with soda bread, cabbage, and carrots. Discouraged, I put one serving of the salty corned beef and cabbage in a container and tossed the rest. The side by side solar day, the leftovers tasted fine - I guess sitting in the cabbage and juices for a day pulled enough salt out to arrive edible.
Problem two: Undercooked
This twelvemonth, instead of winging it, I researched recipes. They all said to cover the corned beef with water. (Whoops.) And then I ran into my side by side hurdle. Near sources cook corned beef at high pressure level for 45 minutes to an hour. They quick release the pressure, remove the corned beefiness, add the vegetables, and melt the vegetables at high force per unit area for five minutes. That mode, the vegetables aren't overcooked by the long cooking time under pressure.
"Great!" I thought to myself, "Corned beef in an hour!"
I should have known what was coming. Terminal year I followed Lorna Sass's instructions, and cooked a ii and a half pound corned beef for 70 minutes at high pressure. This year I had a monster - four and a half pounds. I checked the recipe volume that came with my electrical Cuisinart pressure cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart'due south timer just goes up to 99 minutes. Nah, it couldn't possibly accept that long.
I put the corned beef in the electric pressure cooker, set it for loftier pressure and fifty minutes. When it beeped, I quick released the pressure level and filled the pot with potatoes, carrots and cabbage. The consequence looked keen, the vegetables were perfectly cooked…simply the corned beef? Way undercooked. My jaw got tired trying to chew through it. Once again, anybody else took 1 bite of the corned beef, and then filled up on the sides.
I had to crevice this. I couldn't permit corned beef beat me. I went back to the shop and bought two smaller corned beef roasts, each iii and a half pounds.
In case it was the lower pressure of the electrical pressure level cooker, I cooked one corned beefiness in my electric PC and the other in my stove tiptop PC.
*Nigh electric pressure level cookers have a high pressure setting of 12 PSI. stove superlative pressure cookers have a high pressure of xv PSI.
I cooked both roasts for fifty minutes, quick released the pressure, and checked the corned beef. Information technology wasn't washed. I kept cooking at high pressure level, quick releasing every x minutes and checking the corned beef, until it went from chewy to tender. The stove meridian force per unit area cooker took 80 minutes, and the electrical PC took 90 minutes. Finally, success!
But, wow, eighty minutes? So much for corned beef in an hour. Still, an 60 minutes and a half (including the vegetables) was much better than the ten hours my usual slow cooker recipe takes. Need a corned beef in a bustle? Become a small one, add enough of water, and do NOT under melt it.
Problem 3: Too Long [Updated 2017-03-13]
And then, xc minutes worked for a smaller corned beef...and I used that recipe for years. But with some other St. Patrick's Day is coming up, I started thinking. (Always a unsafe thing.)
What if I tried the trick I learned with Pressure Cooker Pot Roast, and cut the corned beef into pieces? I am going to slice information technology earlier I serve - no one volition ever notice that I sliced it into 4 pieces before I started cooking. Certain enough, it worked wonders. The ninety minutes under pressure is cut back to hr under force per unit area in an electrical PC, and simply l in a stovetop. And, I tin get a bigger corned beef - I'grand able to fit a 4 pounder in, one time I cut it up and fit it in like a jigsaw puzzle.
*Don't take a pressure cooker? Use a slow cooker. Recipe hither: Irksome Cooker Corned Beef and Cabbage
Recipe: Pressure level Cooker Corned Beef and Cabbage
Adjusted From: Lorna Sass Pressure Perfect
Video: How to make Pressure level Cooker Cooker Beef and Cabbage - Time Lapse (1:xix)
Pressure Cooker Corned Beefiness and Cabbage - Fourth dimension Lapse [YouTube.com]
Equipment:
- 6 quart or larger pressure level cooker (I used my electric Cuisinart PC and my stove top Kuhn Rikon PC)
Description
Force per unit area Cooker Corned Beef and Cabbage. My tradition on St. Patrick's Day.
- 4 pound corned beef with its spice package
- ane medium onion, quartered
- 1 stem celery, quartered crosswise
- H2o to embrace (about four cups)
Vegetables
- 1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of babe carrots)
- one small (3 pound) cabbage, cut into 8 wedges
- Melt the corned beefiness: Rinse the corned beef, then cutting it crosswise into 4 equal pieces. Put the corned beefiness, onion, and celery in the pressure cooker pot, sprinkle with the spice packet, then pour in enough h2o to embrace the corned beef. Bring the pressure level cooker up to high force per unit area and cook at loftier pressure for l minutes (stove superlative PC) or 60 minutes (electric PC). Quick release the pressure level, then carefully remove the lid. Test the corned beefiness with a fork – it should exist 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 force per unit area.
- Melt the vegetables: Add together carrots to the pot, then lay the cabbage on top. It's OK if the cabbage comes a chip above the "no fill" line on your cooker; in that location will still be a lot of airspace. Bring the cooker back up to force per unit area and cook at high pressure level for 5 minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.
- Serve: Pour the goop left in the pot into a gravy strainer. While the broth settles, slice the corned beef. Pour a piddling of the de-fatted broth over the platter of corned beefiness and vegetables. Serve, passing the remainder of the broth at the table.
Notes
- This recipe will fit in a vi quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
- For my original recipe: Use a smaller corned beef - just iii pounds, max, and leave it in 1 slice. Everything in the recipe works the same, except in the "cook the corned beef" step, cook for 90 minutes in an electrical PC, or eighty minutes in a stovetop PC.
- I also removed the potatoes from the recipe - I think they come out improve if you melt 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 pressure "melt the corned beef" pace and set information technology aside. Add 1 ½ pounds of redskin new potatoes to the pot, and then add the carrots and cabbage on superlative and go along with the "cook the vegetables" step.
- Prep Time: 5 minutes
- Cook Time: 1 60 minutes 15 minutes
- Category: Dominicus Dinner
- Method: Pressure level Cooker
- Cuisine: Irish
Notes:
- Leftover corned beef and cabbage freezes well - equally long as information technology is covered in broth.
- If you take the time, use a natural pressure release for the corned beef instead of the quick release. Information technology'south nigh impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I almost added an extra xv minutes of cooking time to this recipe, just in example.
- Picket out for actress-thick corned beefiness - you want a apartment, even piece, 3 inches thick or and so. If you become a thicker 1, or a cut from the point stop, requite it an extra x to fifteen minutes nether pressure.
Related Posts
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Pressure level Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Champ (Irish Mashed Potatoes with Green Onions)
My other Pressure level Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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