Corned Beef

(from wood3875’s recipe box)

45-minutes in pressure cooker is great.
60-minutes in pressure cooker will result in meat that cannot be sliced, it will literally “fall apart”.
Both times have been used and are excellent.
Longer cook time resulted in a slightly more “salty” flavor.

Prep time: 20 minutes
Cook time: 60 minutes
Serves 4 people

Categories: Pressure Cooker

Ingredients

  • Corned Beef - 3 to 3.5 lbs Point or Flat cut (in the bag w/brine and seasonings) $1.99/lb is great price !
  • 1 Tbsp Olive Oil
  • 2-4 cups Tap water

Directions

  1. Open the corned beef bag, drain and rinse. Save seasoning packet aside.

  2. Trim the corned beef, meticulously, removing all fat possible. If necessary, cut it in 1/2 where the muscle might naturally break apart.

  3. Drizzle (about a table spoon) olive oil into the bottom of the pressure cooker.

  4. Place the piece or pieces into the pot, swirl around, flip over and swirl to lightly coat with oil.

  5. Sprinkle seasoning packet onto just the tops of beef.

  6. Fill slowly and carefully with tap water, trying NOT to remove any seasonings. Fill w/water so the level is just barely at the top of the beef – DO NOT FULLY COVER, the beef doesn’t need to be fully submerged.

  7. Close lid and bring up to pressure. As soon as pressure is built (top is a rockin’), reduce to low heat (#3) just enough to maintain pressure and cook for 45-minutes, set timer.

  8. When timer expires, turn off heat, leave pan, and let it come to rest. When pressure escapes naturally, serve.

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