Pressure Cooker Corned Beef

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.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Wash corned beef under cold water and put to one side.
2. Peel onion and stud with the cloves.
3. 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.
4. 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.