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
-
Open the corned beef bag, drain and rinse. Save seasoning packet aside.
-
Trim the corned beef, meticulously, removing all fat possible. If necessary, cut it in 1/2 where the muscle might naturally break apart.
-
Drizzle (about a table spoon) olive oil into the bottom of the pressure cooker.
-
Place the piece or pieces into the pot, swirl around, flip over and swirl to lightly coat with oil.
-
Sprinkle seasoning packet onto just the tops of beef.
-
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.
-
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.
-
When timer expires, turn off heat, leave pan, and let it come to rest. When pressure escapes naturally, serve.