Community Pick
Perfect Pressure Cooker Corned Beef
"The easiest and most tender corned beef. This recipe is for all of you that have that pressure cooker tucked away someplace. It makes the most tender corned beef brisket, in just over an hour. Cooking with the water tends to cut the salt down some also. Once you make it this way, you'll never go back to oven cooking. Just remember the key to a good brisket, is always cutting against the grain. The point cut may have two or more grains, so cut carefully."
photo by Swirling F.
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1360.77 g corned beef brisket, flat cut preferred
- 1 bay leaf
- 1 garlic clove
- 4.92 ml pickling spices (optional)
- water
directions
- Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
- Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.
Questions & Replies
-
I looks like I'm supposed sear the corned beef first. It looks like it has been seared prior to pressure cooked. I'll give it a go... -
I am curious about the "packet," that comes with the corned beef. I do not see it in the package. What is it so I can make this or where can I find the packet? -
Can I do 2 briskets in the pressure cooker at the same time
see 1 more questions
Reviews
-
I've made corned beef in a pressure cooker for years, but always had to guess at the timing. The one hour cooking time for a 3 lb piece of meat in this recipe was absolutely perfect! I use about 1-1/2 cups of kosher dill pickle juice in place of some of the water, then add the spices that come with the meat. I tried slicing with regular knife but switched to the electric knife when it wasn't slicing smoothly ... amazingly better!
-
Have just tried corned meat in the Electric Presser Cooker it was so tender and the left over meat I pulled apart for wraps. I cooked mine for 45 mins let the steam escape then added potatoes, carrots, pumpkin and a large wedge of cabbage to the top and cooked a further 8 mins the whole meal cooked in on pot and it was amazing. Thanks for the tips -
Have had my pressure cooker for a good 40 years. But never though to cook a corned beef in it.Oh my this is the only way to cook one.It was so tender you could cut it with a fork, not stringy like boiling does.And it did not shrink, like boiling does.I only added 2 cups water per my cooker instructions.And added the extra spice.I cooked the veggies in plain water, than drained and let them cook a bit in the juice from the cooker.My dinner was devine. Thank you so much, for this post. -
I've been cooking corned beef the conventional way for decades. After receiving my first pressure cooker, I found this recipe and tried it, much to the delight of my family. It's true, the corned beef brisket shrinks less, cooks faster and is tender in a little over an hour. With the 4 pound roast at 10 psi, the increased cooking time (80 minutes) and conventional cool down made this the perfect recipe. Thank you! -
If you want New York Deli quality corned beef, this recipe is for you. It takes time to prepare using this method but there is almost no effort involved. Get yourself some rye bread, mustard and have at it. It's not Katz's in New York but it's about as close as you'll get at home.
see 21 more reviews
Tweaks
-
If I'm using Beef, Chicken or Pork, I try and substitute Beef, Chicken or Vegetable stock for water. The Steam from the pressure cooker gives the meat bit more flavor I think. <br/><br/>Pressure cooking is the best kept secret. Most people are afraid of them for some reason. I've been using my Mirr-0-Matic since 1973, the year we were married. Finally had to replace the inner seal ring.
-
I've made corned beef in a pressure cooker for years, but always had to guess at the timing. The one hour cooking time for a 3 lb piece of meat in this recipe was absolutely perfect! I use about 1-1/2 cups of kosher dill pickle juice in place of some of the water, then add the spices that come with the meat. I tried slicing with regular knife but switched to the electric knife when it wasn't slicing smoothly ... amazingly better!
RECIPE SUBMITTED BY
Always in the kitch
Milwaukee, Wisconsin
After being Milwaukee, Wi. residents all of our lives, my husband and I retired to the Lake of the Ozark area in central Missouri, two years ago. The "Lake" as everyone in Missouri calls it, is located in the heart of the Missouri Ozarks. The area is just beautiful, and the people are so friendly. We have made so many new friends, and they have welcomed us into their lives. Even a trip to Walmart, brings smiles from everyone. Every day we take in a lake sunset, or look at the beauty around us, and are so happy we made the move. The winters are so much milder than the harsh ones, we left behind in Wisoonsin. Though, we have had to learn to deal with black ice. Spring comes early and is just beautiful. We still run away to Northern Wisconsin for the cooler summers, and quiet northwoods, as tourism here during the summer months, can put as many as 50,000 boats a weekend on our 92 mile long lake, and northern Wisconsin is peaceful and beautiful.
I really miss having a garden, but it is almost impossible, as we are gone for the summer, and the ground here is all bedrock. I try to put some things in up north, but the growing season, sometimes shuts me down as early as mid August, in northern Wisconsin.
We do miss the good Wisconsin fish fries, and the better quality of beef, available in the stores. You can find Amana and Black Angus beef in most stores, but it doesn't even compare to the plain old choice beef we got back home. One butcher, told me there are different grades of Angus. Makes you need to re-think your cooking. People here, will have a really dry piece of meat, and say its great.
The entire area is very big on BBQ foods, and some are outstanding, but some of the other local fare, just isn't up to Midwest standards. We miss some of the good Italian and German places back home, and a really good, thick, juicy steak, but we easily trade that away, for having the chance to live in such a wonderful area.
I still love the Old Red Betty Crocker cookbook, and Taste of Home Magazine, but have to admit, that since I joined Recipezaar years back, most of my new favorites come from there. There are some great chefs on this site, and sometimes, I read a review, where someone will try a recipe, and completely change it, and then complain, that the recipe was not right, and give it a low rating. This is a pet peeve. If you make it the way it was printed, and don't like it, okay, that is understandable, but if you change it, don't blame the chef.
My biggest fear is that Recipezaar will disappear one day, and all of my favorites will be gone.
.jpg)
