Cooking Corned Beef in a Pressure Cooker
Corned beef is a staple of many diets; a salty and delicious cured beef product that can be added to meals and sandwiches, or even canned for future use! It gets its name from the practice of adding large salt rocks, historically referred to as ‘corns’, to beef brisket.
Corned beef can be seasoned and flavored in a variety of ways, meaning there are hundreds of different tastes and textures to discover. Learning how to make corned beef from scratch can allow you to effectively experiment with different recipes, seasonings or additives to really make the most of the brisket.
The only problem is that corned beef can take a very long time to cook: traditionally, the meat must go through a lengthy curing process before being slow-cooked to allow tender yet flavourful cuts of beef.
Pressure cooking can drastically speed the process up, however. The build-up of high-pressure steam will allow you to quickly cook the corned beef to perfection, without taking up such a large amount of time.
So, how do you use a pressure cooker to make deliciously tender corned beef?
In order to make a hearty home-cooked corned beef, you’ll need to acquire some ingredients. As a bare minimum, you’ll need a flat cut corned beef brisket and some beef broth. Many recipes call for different variants, though this is entirely based on preference. Some of the most popular recipes call for garlic (powder or cloves) and onions.
The amount of each ingredient that you require will be based on the size of the beef brisket – for a 3 pound cut of beef, it’s recommended to use:
3-4 cups of beef broth
1 Large onion, sliced
Either 6 cloves of garlic or a teaspoon of garlic powder
It’s important to ensure that the corned beef is cleaned before you cook it. Run it under a steady stream of cold water, making sure that any excess salt or gel has been washed away. This will make it much easier to cook, allowing the beef to properly absorb the broth and the flavoring to provide a juicier serving!
You should now add the broth to the pressure cooker, alongside the onions and garlic. Place a rack in the pot before placing the beef brisket on top of it – you’re now ready to start cooking!
Carefully lock the lid in place, allowing your ingredients to cook on ‘high pressure’ for about an hour and a half. This would be an excellent time to begin prepping anything else for your meal, such as salad or potatoes. You could even get a head start on dessert!
Remember, pressure cookers contain steam condensed at very high pressures, so after 90 minutes, you should use the natural pressure release of your cooker to allow the pressure to slowly release. After approximately 10 minutes, quick release the remaining pressure to ensure it is safe to open your cooker.
When the valve shows there is no remaining pressure, it is time to remove the brisket. Congratulations: you’ve just made your very own corned beef!
Step 3 (Optional):
Before you drain your pressure cooker, consider using the leftover stock to cook the rest of your meal. A lot of people serve corned beef with potatoes and carrots, so once you’ve removed the cooked brisket, you may wish to add your veggies.
Simply remove the rack and drop anything else into the broth – cook it for 3-5 minutes before quick-releasing the pressure, and your meal is ready to serve!
Corned beef makes amazing sandwiches, so it could even be an excellent, inexpensive way to prepare your weekly lunches.