Corned Beef and Cabbage
I had completely forgotten it was St. Patrick’s Day last week until i saw some drunk green people wondering through the streets and parks of San Francisco. It was a perfect sunny day after weeks of rain and the full greens of Dolores opened up to invite the most packed park day we’ve seen all year. I also started seeing pre-marinated corned beef in my favorite butchers, and i had to pick one up. Bi-Rite Market had some pasture raised beef, and i finally got to try this seasonal treat. Have to say, turned out soooo good! We finished the meal with some red potatoes, cabbage, and offered it all up family style with a big green salad. We couldn’t stop picking at the meat! All i had to add to the meat was a chopped onion, garlic and onion powder, oil and the rest was already infused in the meat.
Note, i did rinse the meat of the gel and excess red juices through a colander before cooking, adding the peppercorns into the meat dish to cook down together. You could have cooked the meat in the over for 3.5 hours, and finished stove top for another 1/2 hour, but i just placed the meat on High in the Pressure cooker for 90 minutes (dont forget to add the 15 minutes to heat up and another 20 min so slowly release). People seem to forget those times in the calculation! Once finished, i put the meat stove top to cook down with the onion and herbs, and threw the potatoes and cabbage into the pressure cooker for about 5 min to soften.
To be honest, I love the pressure cooker for slow cooked style meats, but the veggies seem to turn to mush. This is fine for me, as we used the leftover veggies in soup the next day (the Tom Kha Soup recently posted as well ;)
PRESSURE COOKER CORNED BEEF AND CABBAGE
INGREDIENTS
1.5 pound flat cut corned beef brisket
2 cups of beef broth (or water and a splash of apple cider vinegar, which is still super good!)
1 large onion, quartered
4 cloves of garlic
3 medium red potatoes, quartered (6 if you want extras)
2 large carrots, cut into 2-inch pieces
1 small cabbage, cut into 6 wedges
Worcestershire sauce
Dash Garlic powder
Dash Onion Powder
INSTRUCTIONS
Rinse the corned beef under cold water to remove excess salt and gel.
Put the beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove the rack and brisket from the pressure cooking pot. Heat over stove top with additional seasonings desired (with some caramelized onions, garlic and onion powder, Worcestershire sauce)
Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.)
