The pressure cooker really makes this corned beef tender, juicy, and full of great flavor. The vegetables are cooked to perfection. What is there not to love about this classic dish? It is so good, you'll want to serve it more than just for St. Patrick's Day. I have tried many different ways to cook corned beef and this is the ultimate result I have been trying to achieve. There is just enough spice and the broth is delicious over the meat and with the vegetables. The roast will easily cut into slices. We saved some for Reuben sandwiches the next day.
Prep time: Cook time:
Recipe Cuisine: Irish Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 4 pound(s) corned beef brisket, flat or pointed cut
- 1 bottle(s) Guinness beer
- - low-sodium beef broth added to beer to make 4 cups total liquid
- 1 clove(s) whole garlic
- 1 package(s) seasoning that is in the beef package
- 1 teaspoon(s) pickling spices with 1 clove added
- 3 - bay leaves
- - water as needed to bring liquid to top of beef
- 1 small head of cabbage, cored & cut into 6 wedges
- 1 pound(s) carrots, peeled and cut in 1/2
- 2 pound(s) small red potatoes, peeled if desired
Intructions :
- Put rack in pressure cooker; add beef & juice from package into the cooker
- Pour beer into large measure cup (over 4 cup). Add beef broth to bring total liquid to 4 cups. You may need to add additional water to bring the liquid up to the top of the roast before you start cooking; add the garlic, bay leaves, spice packet, and pickling spices to the pot
- Start your cooker at high pressure and set for 90 minutes. (These instructions are for digital or electric pressure cookers only.) Allow pressure to release on its own
- If the roast is fork tender, remove from pot and cover with aluminum foil
- At this point add cabbage, potatoes, and carrots. Set cooker for 15 minutes. Let pressure release on its own. If all are tender, serve with roast and juices in the pot.
Rated 5/5 based on 74 Reviews
Keyword : pressure cooker-corned beef-vegetables-Irish