I've made corned beef in a pressure cooker for years, but always had to guess at the timing. The one hour cooking time for a 3 lb piece of meat in this recipe was absolutely perfect! I use about 1-1/2 cups of kosher dill pickle juice in place of some of the water, then add the spices that come with the meat. I tried slicing with regular knife but switched to the electric knife when it wasn't slicing smoothly ... amazingly better!
Have had my pressure cooker for a good 40 years. But never though to cook a corned beef in it.Oh my this is the only way to cook one.It was so tender you could cut it with a fork, not stringy like boiling does.And it did not shrink, like boiling does.I only added 2 cups water per my cooker instructions.And added the extra spice.I cooked the veggies in plain water, than drained and let them cook a bit in the juice from the cooker.My dinner was devine. Thank you so much, for this post.
I've been cooking corned beef the conventional way for decades. After receiving my first pressure cooker, I found this recipe and tried it, much to the delight of my family. It's true, the corned beef brisket shrinks less, cooks faster and is tender in a little over an hour. With the 4 pound roast at 10 psi, the increased cooking time (80 minutes) and conventional cool down made this the perfect recipe. Thank you!
If you want New York Deli quality corned beef, this recipe is for you. It takes time to prepare using this method but there is almost no effort involved. Get yourself some rye bread, mustard and have at it. It's not Katz's in New York but it's about as close as you'll get at home.
I just found my mothers old mirro pressure cooker and since corned beef is on sale because of st. particks day I decided to try this recipe out. It turned out great
I need to learn how to use my cooker a bit better; I have a four-quart one, and the meat didn't really seem done after cooking at "pressure" for an hour -HOWEVER - once done it was sublime, and I will never do it any other way! Thanks for a great recipe for a classic dish.
My daughter and I loved the recipe and it is the best corned beef that we have ever made. It really is much better then boiling.
Have just tried corned meat in the Electric Presser Cooker it was so tender and the left over meat I pulled apart for wraps. I cooked mine for 45 mins let the steam escape then added potatoes, carrots, pumpkin and a large wedge of cabbage to the top and cooked a further 8 mins the whole meal cooked in on pot and it was amazing. Thanks for the tips
I will never make corned beef any other way. It was very moist and flavorful.
Being from Florida, I was raised on this meal prepared with a pressure cooker. My grand parents taught me to cook the vegetables and the leftover water for 20 minutes on a high pressure. They turn out awesome. Thank You. RIP NANNY & PAPA