Corned Beef. Corned beef is a popular meat for St. Patrick's Day meals and comforting boiled dinners, but don't wait for spring to enjoy the flavorful meat. The most common cuts of corned beef are the brisket; either flat.
Serve with corned beef sliced across the grain.
How to Cook Corned Beef in the Pressure Cooker?
I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots.
You can cook Corned Beef using 9 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Corned Beef
- You need 1750 grams of uncooked corned beef silverside.
- Prepare 2 of carrot, roughly chopped.
- It's 1 of large onion, roughly chopped.
- It's 1 teaspoon of peppercorns.
- It's 7 of cloves.
- It's 5 of bay leaves (small size) 3 for lager size of bay leaves.
- Prepare 2 tablespoon of brown sugar.
- Prepare 1/2 cup of malt vineger/apple cider vinegar.
- You need of Enough broth/ water to cover.
Corned beef isn't the kind of thing you eat every day, so when you do make it, you want it to be special. Patrick's Day feast or just in the mood for a reuben, we've got plenty of. Corned beef is cured beef that slow-cooks to a distinctive pink color and dense, tender Corned beef is named after large "corns" of salt historically used to make the brine, which, along with nitrates. Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots.
Corned Beef instructions
- Rinse corned silverside in cold water to remove any surface brine then place the beef into a large deep pot. Add the rest of the ingredients and fill with enough broth/water to cover the beef. Place the pot over high heat and bring to a boil. Once boiling, reduce the heat until it is a gentle simmer. Cover and cook for 2 hours, and maintain a simmer. Remove the beef from the liquid and allow it to rest for 15 minutes. Cut into sliced and serve & enjoy with any dish you like..
This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn. These useful spices can be used to cook so many different meals! However, corned beef is not just a St. The hearty meat has actually been around for centuries — and, believe it or not, it's hardly consumed in Ireland.
