Corned
Beef
prep time:
10 MINS
cook time:
2 HRS
total time:
1 HR 30 MINS
Instant Pot Corned Beef is
tender and delicious, served with cabbage and potatoes, cooked in the pressure
cooker in a fraction of time.
Ingredients
Corned Beef:
·
2-4 pounds corned beef brisket rinsed
·
2 cups beef broth or cold water
·
2 cups beer of your choice water or broth
·
1 large sweet onion quartered
·
6-8 garlic cloves crushed
·
pickling spices
·
3 bay leaves
Vegetables:
·
6 medium carrots peeled and cut into 2.5 inches
ling sticks or use baby carrots
·
6-8 red potatoes quartered
·
1/2 cabbage cut into 4 wedges
Instructions
1. Add corned beef to the
pressure cooker pot. (I used a 6 QT pot)
2. Add quartered onion, crushed
garlic cloves, pickling spices and the liquid. The liquid should cover the
brisket, if needed add one more cup of water. Make sure you don't go over the
Max fill line.
3. Gently stir and add the bay
leaves.
4. Close lid and pressure cook
at High Pressure for 75 minutes for a 2-pound brisket, 80 minutes for 3 pounds
and 85 minutes for 4 pounds. Followed by a Natural Release of 15-20 minutes.
Release the remaining pressure by turning the venting knob from the sealing
position to the venting position.
5. Note: If your brisket is
thicker than 1.5 inches, adjust the pressure cooking time by adding 5 – 6
minutes for every additional 1/2 inch.
6. Set aside cooked brisket in
a deep dish or container, and add about 1 1/2 cups of the liquid to it.
Vegetables:
1. Add quartered red potatoes
and carrots to the pressure cooker into the remaining liquid. Add the cabbage
wedges. The veggies can be added with a steamer basket for easier removal
later.
2. Close lid and pressure cook
at High Pressure for 3 minutes followed by a Quick Release.
3. Open the lid carefully and
remove the vegetables using a spider strain.
4. Cut the Corned Beef against
the grain into slices and serve with the veggies.
5. Strain the cooking liquid,
and pour some over the beef before serving. Store remaining beef in the cooking
sauce in an airtight container.
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