Corned beef and cabbage

St. Patrick's Day has always been an excuse for us to get together with friends and family, drink beer, and enjoy corned beef and cabbage.

I've done it a few different ways, including cooking it in beer (which made my diabetic-teetotaler father's blood sugar go unexpectedly CRAZY, oops), in the oven, and in the crockpot. My favorite way, BY FAR, is my newest discovery- to do it in my electric pressure cooker.

If I was going to do an ad for electric pressure cookers, it would go like this:

"Do you cook for your family, but have poor planning skills? Do you forget to pull meat out of the freezer until it's an hour before dinner? Do you WISH you could get that same effect from the crock pot WITHOUT having to add to your already stressful morning routine? 

Well, look no more! An Electric Pressure cooker is the thing for you!"

Below is Cook's Country (free) recipe for Corned Beef and Cabbage. (original recipe pulled from here, but reposted with my electric pressure cooker changes so I don't forget how I did it in the future).

A Pin-able image, for you

Corned Beef and Cabbage

• 1 (4- to 5-pound) corned beef brisket roast, with all the juices and "extras"
• 4 cups low-sodium chicken broth
• 4 cups water
• 12 carrots, peeled (3 chopped, 9 halved crosswise)
• 2 celery ribs, chopped
• 1 onion, peeled and quartered
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon minced fresh thyme
• 1 teaspoon whole allspice
• 3 tablespoons unsalted butter
• 3 pounds small red potatoes
• 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
• Pepper

Instructions

1. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Electric Pressure Cooker.  Cook for 96 min on high pressure (24 mins for every pound), 10 minute natural pressure release, then quick release. The fork should slip easily in and out of the meat. (And flake off the edges, for quality control and tasting purposes, of course.)

2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, feed the solids to the hoardes that smelled the delicious steam during the depressurization. (KidBrotherSam and Genevieve made short work of this; Andrew had to move fast to get some.) Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes. (Defend from "tasters" and "quality control specialists" with a long-handled wooden spoon and a matronly voice.)

3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making gravy)

4. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.

Bon appétit!

Pin It