Prep 10 mins
Cook 1 hr 35 mins
This recipe is from the Australian Women's Weekly Pressure Cooker cook book with a few minor alterations. I love corned beef but the DH would only tolerate it occasionally (maybe twice a year) but done this way he likes it and is quite happy to eat it once a month. If you get a larger piece of corned beef we have found that the cooking time remains the same. I cook this in an electric pressure cooker and in mine it takes 20 to 25 minutes to come up to pressure so have included this in the cooking time plus the 15 minutes resting time. UPDATE - our butcher no longer brines his own corned beef and gets it in from an outside supplier and we have found we have had to up the cooking time by 10 minutes to get the same beautiful results, so have changed the recipe to reflect that.
- 1 1⁄2 kg corned beef (3 pounds)
- 1 brown onion (150 grams)
- 8 cloves
- 2 bay leaves
- 8 black peppercorns
- 1 carrot (120 grams coarsely chopped)
- 2 tablespoons brown sugar
- 2 tablespoons malt vinegar
- 2 sprigs basil
- water (to cover corned beef)
- Wash corned beef under cold water and put to one side.
- Peel onion and stud with the cloves.
- Put a little water in the pressure cooker and put in malt vinegar and sugar and stir to dissolve and then add all other ingredients with enough water to just cover the corned beef, bring up to pressure if using stove top (or set timer on an electric and let it do it work), for stove top once up to pressure adjust heat and cook for 55 minutes.
- Do quick release (for stove top run cold water over pressure cooker) and for electric follow manual instructions (I just flick the pressure switch and it releases), remove lid and let corned beef sit for 15 minutes in the water, remove slice and enjoy.
I had just made a corned beef dinner 1 week before St. Patrick's Day, so I was good on that. But then my mother calls and wants to know what time is dinner on Sunday (Mar 17)? I had no choice but to make it again! So, I can't exactly say that "I" made this dish, because my 91 yr old mommy had to help me. I don't own (let alone, know how to use) a pressure cooker... but she does. So I took all the ingredients to her house (yes, she still lives alone in her own home). I prepared it and she "cooked" it. I didn't have fresh Basil, so I used a pinch of dried, but everything else was the same. I didn't have my camera with me, so I brought home some leftovers to display for you all (and I do have to say, we had A LOT of leftovers). This could easily feed 6. The meal turned out wonderfully.<br/>Thank you for posting this recipe. (Now I may have to go out and buy a "pressure cooker". It seems a lot faster,easier and cleaner than my boiling technique).<br/>(Made for PRMR - Spring 2013)
5 stars from my husband who thought this corned beef was so moist and tender (sorry Pat, I dont eat red meat). A great way to cook corned meat and such a time saver too. I also have an electric pressure cooker and used the 'high' setting which is equal to 15psi pressure. Photo also to be posted. Reviewed for Aus/NZ Forum November 2012 Recipe Swap. Thanks for posting such a great recipe Pat
The meat was terrific, full of flavor, and the pressure cooking extracted the fat, as always. Made for the first night home for a new mama, sorry I had no time to take a photo. The new papa claimed all scraps as his domain. There was no standout flavor, just an overall wonderfully full taste of nice corned beef. Very nice. Made for Please Review My Recipe tag game.