Prepackaged corned beef, which is available in the meat section of most supermarkets year round and is especially prominent around St. Patrick's Day, usually comes with a small packet of mixed whole spices. You're instructed to sprinkle the spices over the meat before braising, boiling or roasting it low and slow. The result is a tender, flavorful piece of beef with a distinctive flavor profile hinting at the components of that spice blend.
A typical corned beef seasoning packet varies by brand, but it is essentially a pickling spice blend made up mostly of peppercorns, bay leaves, mustard seeds, dill seeds and at least a few other whole spices, all with warm and robust flavors.
During curing, point-cut or flat-cut brisket of beef is soaked in a strong brine with added corned beef spices. Corned beef that you purchase has already been cured, but you can also cure a piece of brisket yourself at home. Know that doing so requires soaking the beef in brine in the refrigerator for around a week, so plan accordingly.
The second stage of preparing corned beef is cooking, which you can do at home on the stove top, in a slow cooker, in a pressure cooker or in the oven. Whichever method you prefer, the key to tender corned beef is cooking it slowly at a low temperature and with ample liquid in addition to the spices.
If you are making your own corned beef from scratch, your package didn't include a corned beef seasoning packet or you simply prefer to create your own spice blend, it's very easy to do so. Simply mix together similar quantities of as many of the following whole spices as you desire:
The instructions on packaged corned beef as well as recipes for corned beef from scratch generally tell you to sprinkle the whole spices over the fatty side of the meat before proceeding with your chosen cooking method. Given that proper corned beef preparation calls for plenty of liquid, the spices usually come away from the beef and end up in the liquid, which is fine. The beef will still get infused with their flavors and aromas.
The quantity of spices in a corned beef seasoning packet is premeasured in an amount suitable for the cut. If you're using a pickling spice blend from a jar or preparing corned beef seasoning from scratch, add approximately 1 tablespoon of spices per pound of beef.
If you're cooking vegetables such as potatoes and cabbage in the same pot as the corned beef, you will likely end up with whole spices mixed into the vegetables. To avoid this, add the spices to the pot inside a tea strainer or a cheesecloth pouch. Add more flavor to your corned beef by including aromatics like onion, celery and carrot plus fresh garlic along with the cooking liquid. You might also substitute cider or beer for some of the water called for by your corned beef recipe.
The cabbage however is one of my recipes for preparing cabbage. There are several delicious ways to prepare cabbage and you probably have your own favorite method. My serving suggestion with the corned beef and cabbage would be pan fried potatoes and a side of corn bread.
QuickBytes with chef Ralph Pagano is inspiring a younger generation to use the product in new and creative dishes. On the menu Corned beef croquetas and empanadas, Reuben pizza, and traditional corned beef and cabbage.
First of all, this Instant Pot recipe is fast! While slow-cooked corned beef has to cook all day, this pressure cooker corned beef cook time is 90 minutes. And the best part is that most of the time is totally hands-off, thanks to your pressure cooker!
For this Instant Pot Corned Beef and Cabbage recipe, look for flat cut corned beef brisket. This is usually a fairly uniform, flat piece of meat that will cook more evenly than point cut brisket.
Excellent recipe! I cooked a 2.5 lb corned beef brisket in my 8qt Ninja Foodi. The ingredients and timing were perfect. I may add Guinness to the beef broth next time. My husband and I love corned beef. Usually I cook it in my slow cooker. This recipe was easy and the meat was melt in your mouth tender. Thank you!!
I have 2 corned beef flat cut briskets, each about 2.8 pounds. I have a Power Pressure Cooker XL so how much time should I set on the pressure cooker to cook both of these at the same time Thanks !!!
Hi! I have a tiny 1.52lb corned beef brisket to try. I tried to do some math and am guessing that it should cook in the Instant Pot in 45 minutes rather than 90. Does that sound right Regular cook time is an hour per pound and pressure cooking is half of that, right
I followed the recipe for corned beef and cabbage in the instant pot and when I tried the quick release part hot liquid started spewing from the sides and the spouts of the pot. It took me hours to clean up the kitchen. I followed the directions and from what I can tell, quick release should not be used when cooking corned beef. Never again! I hope that no one else has this experience because it was not a pleasant one. At least my corned beef was good. I had to finish cooking the vegetables in a separate pot on the stove while I started the clean up process. I think that the juice from the corned beef is just too greasy to do a quick release.
I did bring it up to pressure and the seal was fine and I did follow those directions allowing a natural pressure release for 10 minutes. I called the company and they stated that I have to wait at least 1/2 an hour before a quick release for this recipe. In the future I will let it come down naturally as I never want to have that mess again. I really think that because corned beef leaves such a greasy residue that it clogged the release valve. I hope that no-one else has this problem. I am a seasoned pressure cooker user. I just left a reply so that people are aware of this problem.
Thanks Karen! My corned beef turned out good! But all the liquid boiled out and left a yucky burned mess on the bottom of my electric cooker. This has happened before with other recipes too. Any wisdom in preventing this Thanks for your recipe.
Have made corn beef and cabbage in a crock pot for years. This year I will try your pressure cooking method and hopefully this will be as delicious as my previous corned beef and cabbage in the crock pot. Judy
I really enjoy a good corned beef roast and love the hash from the leftovers.I used to cook it in the crock pot a couple of times a year but now I use the pressure cooker.For a really neat flavor point I use the liquid from a jar of pepper-chino peppers or Dill Pickle juice I save just for this purpose.
I just made this tonight. I had a corned beef weighing 3.73 lbs. I cooked it for 95 minutes and then browned it in the oven. I had a larger head of cabbage and cooked the veggies for 5 minutes. Everything was excellent. I used 1/2 beef stock and 1/2 chicken broth. U could cut the corned been with a fork. I will make this whenever I have corned beef. Great recipe. Thank you.
Using the unsalted beef broth definitely made a noticeable difference in the saltiness of the cooked corned beef. I will definitely be using these unsalted broths in whatever I cook that calls for broth. I highly recommend these unsalted broths to you, 59ce067264