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Pressure Cooker Corned Beef w/Sweet Spicy Glaze (& Cabbage)
Vargr has made this multiple times now, and the pressure cooker turns the corned beef into the most juicy, tender, fall apart on your fork version of corned beef that wuffy has ever eaten. Then the glaze to go with it – spicy and a little mustard-y heat with a strong sweet note that is mellowed and rendered more savory by the mustard.
The pressure cooker method also allows you to tailer the cooking time for each portion of the ingredients, to get each one the way you like it most. Like your potatoes with a bit of resistance, or like 'em completely mushy - you can get them your way. Same for the cabbage and the corned beef itself.
But they all still taste like they cooked together, like a "New England Boil" (which, in essence, they did!). Vrghr can't think of a better way to prepare this, and it comes with the side benefit of being very speedy compared to other techniques!
This is, hands down, the absolute best version of Corned Beef that Vargr has ever eaten!
Note: If you want to make corned beef hash or similar dishes, you might want to skip making the glaze. The mustard and sugar aren't QUITE as compatible with those savory dishes. However, if you like making corned beef sandwiches, then by all means do the glaze part. You'll love the hints of sweetness and mustard added to whatever else you like to dress your sandwiches up with!
Corned Beef (Cabbage and veggies follow)
Ingredients:
1/4 – 1/3 C cider vinegar
3 Bay leaves
1 1/2 Tbs Minced Garlic
1 1/2 tsp Mustard Powder
1 tsp Ground black pepper
1 tsp Fennel seed
1/2 tsp Marjoram
2 carrots
1/2 medium onion
~2 C water
(For the glaze)
“Safeway brand” sweet and spicy southwestern style mustard
Brown sugar
4lb corned beef (point or flat, whichever is cheaper) w/ season packet
Directions:
Line a raised-side cookie sheet with tinfoil. The melted brown sugar from the glaze can be very hard to remove otherwise.
Cut the onion into 2-3 wedges.
Put a trivet in the bottom of your pressure cooker to keep the meat from resting on the metal. Or, alternately, use the carrots and onion wedges under the meat to hold it up during the initial heating.
For this recipe, the veggies are just for seasoning. If you wish to make “corned beef and cabbage”, the veggies get made once the corned beef comes out of the pot (see below).
Put all the spices, cider vinegar, veggies, and water into the pressure cooker.
Rinse off the corned beef (the beef is very salty) and discard the juices. If your corned beef has a seasoning packet, keep it and add its seasoning to the pressure cooker.
Add the corned beef as well as the seasonings in the pack (if your brand included them).
Attach the lid, and bring to cooking pressure over high heat. Reduce heat to “maintenance” temperature (just steaming lightly).
Start the timer when the cooker reaches operating pressure. For a 4 pound beef, it took just a little bit over 1 hour at cooking pressure (~1hr, 5 min)
Turn off the heat, and allow pressure to reduce naturally for about 15 minutes. Then you can either vent it (will steam the place up pretty good), or use “quick cool” method by running cold water over the sides in the sink.
Remove top and carefully transfer the meat to the prepared, foil-covered baking sheet. (Use care, the meat may be VERY fragile and tender)
Using the back of a soup spoon or your fingers, smear a very thin coat of the sweet and spicy mustard over the top and sides of the meat. Don't have to be totally even, but try to make sure it all has at least a little bit over the meat.
Sprinkle with brown sugar until the whole surface is lightly covered (can use the back of the spoon again to mash and spread out clumps, but don't be too particular because they'll melt and run in the next step). Also, using the back of the spoon as a “shelf”, sprinkle the sides of the meat too and press the sugar into the mustard with the back of the spoon.
Set a rack in the oven about 6 inches under your broiler. Slide the cookie sheet in and crank on the broiler to highest setting. (Its okay to start from a cold oven, you're working with the radiant heat here, not baking it.)
Broil the roast for roughly 7-9 minutes. Watch it closely after the first 4-5 though. You want the sugar to melt and begin to brown and caramelize, but not to char and blacken much (a bit of black won't hurt though – tastes pretty good, actually! )
Remove (CAREFUL its REALLY hot now!) and allow to rest for 5 minutes or so before carving. Cut across the grain for best results, but it'll be so tender that slicing it in any direction might be a bit of a challenge; it will try to fall apart instead of slice.
To Make Corned Beef w/Potatoes and Cabbage (or other veggies, as desired)
The broth from the the corned beef is absolutely loaded with flavor! And when you cook your veggies in that, inside a pressure cooker, all those flavors will be forced into the veggies you cook.
The potatoes and carrots will only need about 5 to 7 minutes to finish, and the cabbage barely needs to begin pressurizing before it is tender.
The veggies from this are some of the absolute best wuff has tasted. Vrghr can make a full meal out of nothing but these!
Here's the 3 "essential" veggies. In roughly equal proportion:
Red potatoes. (Whole, if small, or halved/quartered, if larger)
Yellow onions (Cut is 1/8ths wedges)
Carrots (Sliced into approx 1 inch hunks)
Start at about 2 pounds each, but you can ramp it up to what your cooker will hold.
You can also add:
Turnips (1/2 inch dice)
Pearl or "boiler" onions
Sweet Potatoes
Yellow Potatoes
If you wish to have this with cabbage, peal off any bruised outer leaves and slice your cabbage into Eighths wedges. Remove the stem. You don't have to remove the core -the pressure cooker will make it tender.
No need to add any salt, pepper, or other spices to the liquid. Just add the potatoes and carrots and bring the cooker back to pressure, and cook at working pressure (15psi) for ~ 7 minutes. The time really doesn't change with the amount of veggies. But it will take longer to come to pressure with more veggies.
If you're making cabbage, do a rapid or water release. Pile the sliced wedges on top of the other veggies, and replace the lid. Return to heat and let the pressure cooker come up to pressure. As soon as it begins to hiss, remove it from the heat and do a rapid or water release.
Serve the veggies alongside the corned beef with a little butter on top!
Enjoy! And Happy Eating!
The pressure cooker method also allows you to tailer the cooking time for each portion of the ingredients, to get each one the way you like it most. Like your potatoes with a bit of resistance, or like 'em completely mushy - you can get them your way. Same for the cabbage and the corned beef itself.
But they all still taste like they cooked together, like a "New England Boil" (which, in essence, they did!). Vrghr can't think of a better way to prepare this, and it comes with the side benefit of being very speedy compared to other techniques!
This is, hands down, the absolute best version of Corned Beef that Vargr has ever eaten!
Note: If you want to make corned beef hash or similar dishes, you might want to skip making the glaze. The mustard and sugar aren't QUITE as compatible with those savory dishes. However, if you like making corned beef sandwiches, then by all means do the glaze part. You'll love the hints of sweetness and mustard added to whatever else you like to dress your sandwiches up with!
Corned Beef (Cabbage and veggies follow)
Ingredients:
1/4 – 1/3 C cider vinegar
3 Bay leaves
1 1/2 Tbs Minced Garlic
1 1/2 tsp Mustard Powder
1 tsp Ground black pepper
1 tsp Fennel seed
1/2 tsp Marjoram
2 carrots
1/2 medium onion
~2 C water
(For the glaze)
“Safeway brand” sweet and spicy southwestern style mustard
Brown sugar
4lb corned beef (point or flat, whichever is cheaper) w/ season packet
Directions:
Line a raised-side cookie sheet with tinfoil. The melted brown sugar from the glaze can be very hard to remove otherwise.
Cut the onion into 2-3 wedges.
Put a trivet in the bottom of your pressure cooker to keep the meat from resting on the metal. Or, alternately, use the carrots and onion wedges under the meat to hold it up during the initial heating.
For this recipe, the veggies are just for seasoning. If you wish to make “corned beef and cabbage”, the veggies get made once the corned beef comes out of the pot (see below).
Put all the spices, cider vinegar, veggies, and water into the pressure cooker.
Rinse off the corned beef (the beef is very salty) and discard the juices. If your corned beef has a seasoning packet, keep it and add its seasoning to the pressure cooker.
Add the corned beef as well as the seasonings in the pack (if your brand included them).
Attach the lid, and bring to cooking pressure over high heat. Reduce heat to “maintenance” temperature (just steaming lightly).
Start the timer when the cooker reaches operating pressure. For a 4 pound beef, it took just a little bit over 1 hour at cooking pressure (~1hr, 5 min)
Turn off the heat, and allow pressure to reduce naturally for about 15 minutes. Then you can either vent it (will steam the place up pretty good), or use “quick cool” method by running cold water over the sides in the sink.
Remove top and carefully transfer the meat to the prepared, foil-covered baking sheet. (Use care, the meat may be VERY fragile and tender)
Using the back of a soup spoon or your fingers, smear a very thin coat of the sweet and spicy mustard over the top and sides of the meat. Don't have to be totally even, but try to make sure it all has at least a little bit over the meat.
Sprinkle with brown sugar until the whole surface is lightly covered (can use the back of the spoon again to mash and spread out clumps, but don't be too particular because they'll melt and run in the next step). Also, using the back of the spoon as a “shelf”, sprinkle the sides of the meat too and press the sugar into the mustard with the back of the spoon.
Set a rack in the oven about 6 inches under your broiler. Slide the cookie sheet in and crank on the broiler to highest setting. (Its okay to start from a cold oven, you're working with the radiant heat here, not baking it.)
Broil the roast for roughly 7-9 minutes. Watch it closely after the first 4-5 though. You want the sugar to melt and begin to brown and caramelize, but not to char and blacken much (a bit of black won't hurt though – tastes pretty good, actually! )
Remove (CAREFUL its REALLY hot now!) and allow to rest for 5 minutes or so before carving. Cut across the grain for best results, but it'll be so tender that slicing it in any direction might be a bit of a challenge; it will try to fall apart instead of slice.
To Make Corned Beef w/Potatoes and Cabbage (or other veggies, as desired)
The broth from the the corned beef is absolutely loaded with flavor! And when you cook your veggies in that, inside a pressure cooker, all those flavors will be forced into the veggies you cook.
The potatoes and carrots will only need about 5 to 7 minutes to finish, and the cabbage barely needs to begin pressurizing before it is tender.
The veggies from this are some of the absolute best wuff has tasted. Vrghr can make a full meal out of nothing but these!
Here's the 3 "essential" veggies. In roughly equal proportion:
Red potatoes. (Whole, if small, or halved/quartered, if larger)
Yellow onions (Cut is 1/8ths wedges)
Carrots (Sliced into approx 1 inch hunks)
Start at about 2 pounds each, but you can ramp it up to what your cooker will hold.
You can also add:
Turnips (1/2 inch dice)
Pearl or "boiler" onions
Sweet Potatoes
Yellow Potatoes
If you wish to have this with cabbage, peal off any bruised outer leaves and slice your cabbage into Eighths wedges. Remove the stem. You don't have to remove the core -the pressure cooker will make it tender.
No need to add any salt, pepper, or other spices to the liquid. Just add the potatoes and carrots and bring the cooker back to pressure, and cook at working pressure (15psi) for ~ 7 minutes. The time really doesn't change with the amount of veggies. But it will take longer to come to pressure with more veggies.
If you're making cabbage, do a rapid or water release. Pile the sliced wedges on top of the other veggies, and replace the lid. Return to heat and let the pressure cooker come up to pressure. As soon as it begins to hiss, remove it from the heat and do a rapid or water release.
Serve the veggies alongside the corned beef with a little butter on top!
Enjoy! And Happy Eating!
Category Resources / Tutorials
Species Unspecified / Any
Size 1132 x 1252px
File Size 3.1 MB
Art that requires skill, knowledge, invention and sometimes magic.
It looks delicious. *hugs*
I've never used or considered a pressure cooker. I don't really know how they work and I tend to do my corned beef the old fashioned way. I get good results though so I'm happy. I'm the only one who eats it anyhow.
It looks delicious. *hugs*
I've never used or considered a pressure cooker. I don't really know how they work and I tend to do my corned beef the old fashioned way. I get good results though so I'm happy. I'm the only one who eats it anyhow.
Pressure Cookers are really wonderful kitchen tools! And the modern versions as as safe as toaster ovens or microwaves these days. No worries over kitchen kabooms, like the old old models.
They have two major advantages: first, they cut the cooking time remarkably. For example, the boiled potatoes, boiled whole in the skin, for this dish took about 7 minutes to become totally tender (would have been less if wuff wanted a bit more "tooth" to them). Second, they are wonderful for infusing flavors deep into the cooked items. Once again, the cabbage and potatoes this time aren't just seasoned on the outside with the spices and flavors of the corned beef - that flavor permeates the entire veggie.
Wuff has also found that tough meats can be made remarkably tender without needing to slow braise them for hours and hours. And soups with long-cooking grains, like barley, are done in a flash.
Vrghr used a "stove top" model here, but wuff would strongly recommend looking into a multi-purpose electric model if you were just getting into them. This way, you could use a single device as a rice cooker, a slow-cooker, a steamer, a yogurt maker (for some), a regular cook pot, and even (for some) a small roaster, as well as using it for pressure cooking. "Insta-Pot" makes some very very nice versions of those.
Vrghr uses his frequently. Wuff's Soup Beans (w/corn bread) rely on them. And, OH, the most fantastic Pot Roast wuff ever tasted comes out of one! *grins*
Definitely something to think about, if you are looking for kitchen goodies on a "wish list" some day! *grins*
They have two major advantages: first, they cut the cooking time remarkably. For example, the boiled potatoes, boiled whole in the skin, for this dish took about 7 minutes to become totally tender (would have been less if wuff wanted a bit more "tooth" to them). Second, they are wonderful for infusing flavors deep into the cooked items. Once again, the cabbage and potatoes this time aren't just seasoned on the outside with the spices and flavors of the corned beef - that flavor permeates the entire veggie.
Wuff has also found that tough meats can be made remarkably tender without needing to slow braise them for hours and hours. And soups with long-cooking grains, like barley, are done in a flash.
Vrghr used a "stove top" model here, but wuff would strongly recommend looking into a multi-purpose electric model if you were just getting into them. This way, you could use a single device as a rice cooker, a slow-cooker, a steamer, a yogurt maker (for some), a regular cook pot, and even (for some) a small roaster, as well as using it for pressure cooking. "Insta-Pot" makes some very very nice versions of those.
Vrghr uses his frequently. Wuff's Soup Beans (w/corn bread) rely on them. And, OH, the most fantastic Pot Roast wuff ever tasted comes out of one! *grins*
Definitely something to think about, if you are looking for kitchen goodies on a "wish list" some day! *grins*
Pressure Cookers really are a wonderful kitchen tool! And wuff just LOVES a boiled dinner. Wuff used to do them all at once in the same pot, but it was always a problem to keep the veggies from turning to mush while making sure the meat was done properly. If wuff put them all in at the same time, the meat was right but the veggies were way over-cooked. But if wuff put the veggies in late in the cycle, the meat missed the benefit of cooking from the very start in the wonderful aromatics that the veggies added, and wasn't quite as tasty.
But with the PC, wuff can get everything just to the right point, and still it all tastes like it all boiled together for the entire period. And better, wuff can finish the whole thing, even with multiple stages, in about a third of the time of trying to boil in a single pot.
If you're thinking of looking at pressure cookers, consider the electronic multiple-use "Instant Pots". You get an awful lot of "Bang" for your bucks with those, and the automation make the already easy-to-use pressure cooking even easier. Even better, you can find those for nearly the same price, or sometimes cheaper, than a stove top manual version.
But with the PC, wuff can get everything just to the right point, and still it all tastes like it all boiled together for the entire period. And better, wuff can finish the whole thing, even with multiple stages, in about a third of the time of trying to boil in a single pot.
If you're thinking of looking at pressure cookers, consider the electronic multiple-use "Instant Pots". You get an awful lot of "Bang" for your bucks with those, and the automation make the already easy-to-use pressure cooking even easier. Even better, you can find those for nearly the same price, or sometimes cheaper, than a stove top manual version.
I have been looking at some of the electric ones online today. This one has been appearing at the top contender, but I still use a lovely little slow cooker on a regular basis (I love that wee beastie, but it's a shame it's discontinued).
I made a few journal entries here last year on my adventure in making a boiled dinner (Parts 1, 2, 3a, 3b, and 4 if you're interested in reading them).
I made a few journal entries here last year on my adventure in making a boiled dinner (Parts 1, 2, 3a, 3b, and 4 if you're interested in reading them).
That Instant Pot is definitely one of the good ones! Wuff is a member of a pressure cooking mail group, and they pretty much universally love those! :)
That's a nice slow cooker too! Wuff used to have a programmable one, but it finally gave up the ghost. So Vrghr picked up a real cheap Manual version. But it's been working so nicely, that wuffy doesn't really see the need to replace it with anything.
Wuffy hadn't read that adventure in boiled dinner before - but looks like you carried it off well! *grins* Congrats! And it looks to have been quite the "learning experience" too!
Wish wuff had been following you back then. Vrghr would have loved to help you out. But you did really well on your own! And you enjoyed the fruits of your labors in the kitchen, and that's the really key! *grins*
That's a nice slow cooker too! Wuff used to have a programmable one, but it finally gave up the ghost. So Vrghr picked up a real cheap Manual version. But it's been working so nicely, that wuffy doesn't really see the need to replace it with anything.
Wuffy hadn't read that adventure in boiled dinner before - but looks like you carried it off well! *grins* Congrats! And it looks to have been quite the "learning experience" too!
Wish wuff had been following you back then. Vrghr would have loved to help you out. But you did really well on your own! And you enjoyed the fruits of your labors in the kitchen, and that's the really key! *grins*
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