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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)
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.
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
My corned beef came out wonderful! Not too salty at all. We loved the ease and the flavor.