How Long to Cook Corned Beef Per Pound in Pressure Cooker
Corned beef and cabbage in the pressure cooker seemed like a simple idea; instead, it was a comedy of errors. I could not get the details right. Hither is the post-mortem of my attempts to become this right, then you lot don't have to make the same mistakes I did.
Problem i: Too salty.
Last year, I tried my usual "cut back the water in the pressure cooker" approach. I used ane loving cup of water instead of roofing the corned beef. The issue was unbelievably salty. I could barely eat it. The rest of the family took one bite, and so ignored the corned beef and filled upwardly with soda bread, cabbage, and carrots. Discouraged, I put ane serving of the salty corned beef and cabbage in a container and tossed the residue. The next solar day, the leftovers tasted fine - I guess sitting in the cabbage and juices for a solar day pulled enough salt out to make information technology edible.
Problem 2: Undercooked
This year, instead of winging it, I researched recipes. They all said to cover the corned beefiness with water. (Whoops.) Then I ran into my next hurdle. Almost sources cook corned beefiness at high force per unit area for 45 minutes to an hour. They quick release the pressure level, remove the corned beef, add the vegetables, and cook the vegetables at loftier pressure level for five minutes. That way, the vegetables aren't overcooked by the long cooking time under pressure.
"Smashing!" I idea to myself, "Corned beef in an hour!"
I should have known what was coming. Last twelvemonth I followed Lorna Sass's instructions, and cooked a two and a half pound corned beefiness for 70 minutes at high pressure. This year I had a monster - 4 and a one-half pounds. I checked the recipe book that came with my electrical Cuisinart pressure level cooker; it said I should cook for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart's timer merely goes up to 99 minutes. Nah, it couldn't perhaps take that long.
I put the corned beef in the electrical pressure cooker, set it for high pressure and fifty minutes. When it beeped, I quick released the pressure and filled the pot with potatoes, carrots and cabbage. The result looked not bad, the vegetables were perfectly cooked…but the corned beef? Manner undercooked. My jaw got tired trying to chew through it. In one case again, everyone else took one seize with teeth of the corned beef, so filled up on the sides.
I had to crack this. I couldn't allow corned beefiness beat me. I went back to the store and bought ii smaller corned beef roasts, each 3 and a half pounds.
In case it was the lower pressure of the electric pressure cooker, I cooked ane corned beef in my electric PC and the other in my stove top PC.
*Most electric pressure cookers have a high pressure setting of 12 PSI. stove meridian pressure cookers accept a loftier pressure of 15 PSI.
I cooked both roasts for fifty minutes, quick released the pressure, and checked the corned beef. It wasn't done. I kept cooking at high pressure, quick releasing every ten minutes and checking the corned beef, until it went from chewy to tender. The stove top pressure level cooker took eighty minutes, and the electric PC took 90 minutes. Finally, success!
Simply, wow, eighty minutes? So much for corned beef in an hour. Still, an hour and a half (including the vegetables) was much better than the 10 hours my usual tiresome cooker recipe takes. Demand a corned beef in a hurry? Get a pocket-size one, add plenty of water, and do Not under melt it.
Problem 3: Too Long [Updated 2017-03-xiii]
Then, 90 minutes worked for a smaller corned beef...and I used that recipe for years. Simply with another St. Patrick's 24-hour interval is coming up, I started thinking. (Always a dangerous thing.)
What if I tried the trick I learned with Pressure Cooker Pot Roast, and cut the corned beef into pieces? I am going to slice it before I serve - no one will ever notice that I sliced information technology into 4 pieces before I started cooking. Sure enough, information technology worked wonders. The ninety minutes nether pressure level is cutting back to sixty minutes under pressure in an electrical PC, and only 50 in a stovetop. And, I can get a bigger corned beef - I'thousand able to fit a iv pounder in, in one case I cutting it up and fit it in like a jigsaw puzzle.
*Don't have a pressure cooker? Utilize a slow cooker. Recipe here: Boring Cooker Corned Beefiness and Cabbage
Recipe: Pressure level Cooker Corned Beef and Cabbage
Adapted From: Lorna Sass Force per unit area Perfect
Video: How to brand Pressure Cooker Cooker Beef and Cabbage - Time Lapse (1:19)
Pressure level Cooker Corned Beef and Cabbage - Fourth dimension Lapse [YouTube.com]
Equipment:
- 6 quart or larger pressure level cooker (I used my electric Cuisinart PC and my stove superlative Kuhn Rikon PC)
Description
Pressure Cooker Corned Beef and Cabbage. My tradition on St. Patrick's Mean solar day.
- iv pound corned beefiness with its spice bundle
- 1 medium onion, quartered
- 1 stem celery, quartered crosswise
- H2o to encompass (about 4 cups)
Vegetables
- ane pound carrots, peeled and cutting into 2 inch lengths (or a 1 pound bag of baby carrots)
- 1 small (3 pound) cabbage, cut into viii wedges
- Cook the corned beef: Rinse the corned beef, then cut it crosswise into four equal pieces. Put the corned beef, onion, and celery in the force per unit area cooker pot, sprinkle with the spice packet, then pour in plenty water to cover the corned beef. Bring the pressure cooker up to high pressure level and cook at loftier force per unit area for fifty minutes (stove top PC) or 60 minutes (electric PC). Quick release the pressure, and then carefully remove the lid. Examination the corned beefiness with a fork – it should be piece of cake to poke a fork through the thickest section. If it's not done, lock the hat and melt for another x minutes at high force per unit area.
- Cook the vegetables: Add carrots to the pot, then lay the cabbage on pinnacle. Information technology'due south OK if the cabbage comes a scrap higher up the "no fill" line on your cooker; there will nonetheless be a lot of airspace. Bring the cooker dorsum up to pressure and melt at loftier pressure level for five minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beefiness to a carving lath.
- Serve: Pour the broth left in the pot into a gravy strainer. While the broth settles, slice the corned beefiness. Pour a fiddling of the de-fatted goop over the platter of corned beef and vegetables. Serve, passing the rest of the broth at the table.
Notes
- This recipe will fit in a half-dozen quart or larger pressure cooker. I honey my 6 quart Instant Pot pressure cooker.
- For my original recipe: Use a smaller corned beef - only 3 pounds, max, and go out it in 1 piece. Everything in the recipe works the aforementioned, except in the "cook the corned beef" pace, cook for xc minutes in an electric PC, or fourscore minutes in a stovetop PC.
- I also removed the potatoes from the recipe - I think they come out improve if you cook mashed potatoes on the side. If yous want to use them in the recipe: Scoop the corned beefiness out of the goop after the lx minute force per unit area "cook the corned beef" step and set information technology aside. Add 1 ½ pounds of redskin new potatoes to the pot, then add together the carrots and cabbage on top and continue with the "cook the vegetables" step.
- Prep Time: five minutes
- Melt Time: one 60 minutes fifteen minutes
- Category: Lord's day Dinner
- Method: Pressure Cooker
- Cuisine: Irish gaelic
Notes:
- Leftover corned beef and cabbage freezes well - as long as it is covered in broth.
- If y'all have the time, use a natural pressure level release for the corned beef instead of the quick release. It's nigh impossible to overcook a corned beef, and my experience with undercooked corned beef has scarred me. I nigh added an extra fifteen minutes of cooking time to this recipe, only in case.
- Spotter out for extra-thick corned beef - you want a flat, even piece, three inches thick or and so. If you get a thicker one, or a cut from the signal end, requite it an extra 10 to fifteen minutes nether force per unit area.
Related Posts
Pressure Cooker Irish Lamb Stew
Pressure Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Gnaw (Irish Mashed Potatoes with Green Onions)
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
*Enjoyed this post? Desire to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or purchase something from Amazon.com through the links on this site. Thank you!
Source: https://www.dadcooksdinner.com/pressure-cooker-corned-beef-and-cabbage/
0 Response to "How Long to Cook Corned Beef Per Pound in Pressure Cooker"
Postar um comentário