How to Cook a Corned Beef at High Altitude With a Fagor Pressure Cooker
Corned beefiness and cabbage in the pressure level cooker seemed like a simple idea; instead, it was a comedy of errors. I could not become the details correct. Here is the post-mortem of my attempts to get this correct, and then you don't have to make the same mistakes I did.
Trouble one: Too salty.
Last yr, I tried my usual "cut back the water in the pressure level cooker" arroyo. I used 1 cup of water instead of roofing the corned beef. The result was unbelievably salty. I could barely swallow it. The rest of the family took i bite, and so ignored the corned beef and filled up with soda staff of life, cabbage, and carrots. Discouraged, I put one serving of the salty corned beef and cabbage in a container and tossed the remainder. The next day, the leftovers tasted fine - I approximate sitting in the cabbage and juices for a mean solar day pulled enough salt out to make information technology edible.
Trouble 2: Undercooked
This yr, instead of winging it, I researched recipes. They all said to comprehend the corned beef with water. (Whoops.) And then I ran into my next hurdle. Most sources cook corned beef 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 high pressure for 5 minutes. That way, the vegetables aren't overcooked by the long cooking time nether pressure.
"Bang-up!" I idea to myself, "Corned beef in an hour!"
I should have known what was coming. Concluding year I followed Lorna Sass'south instructions, and cooked a two and a half pound corned beefiness for seventy minutes at loftier pressure. This twelvemonth I had a monster - iv and a half pounds. I checked the recipe book that came with my electric Cuisinart force per unit area cooker; information technology said I should melt for 24 minutes per pound. 108 minutes? Seriously? The Cuisinart'southward timer only goes upwards to 99 minutes. Nah, it couldn't peradventure take that long.
I put the corned beef in the electric pressure cooker, set up it for high force per unit area and fifty minutes. When it beeped, I quick released the pressure level and filled the pot with potatoes, carrots and cabbage. The result looked slap-up, the vegetables were perfectly cooked…but the corned beef? Way undercooked. My jaw got tired trying to chew through it. Once once again, everyone else took one bite of the corned beef, then filled up on the sides.
I had to crevice this. I couldn't allow corned beefiness beat me. I went dorsum to the store and bought two smaller corned beef roasts, each 3 and a half pounds.
In case it was the lower pressure of the electric force per unit area cooker, I cooked ane corned beefiness in my electric PC and the other in my stove top PC.
*Most electrical pressure level cookers have a high pressure setting of 12 PSI. stove acme pressure level cookers have a high pressure of 15 PSI.
I cooked both roasts for 50 minutes, quick released the pressure level, and checked the corned beef. It wasn't washed. I kept cooking at loftier pressure level, quick releasing every ten minutes and checking the corned beef, until information technology went from chewy to tender. The stove top pressure level cooker took lxxx minutes, and the electrical PC took 90 minutes. Finally, success!
But, wow, eighty minutes? And so much for corned beef in an hour. However, an hr and a half (including the vegetables) was much improve than the 10 hours my usual tiresome cooker recipe takes. Need a corned beef in a hurry? Become a small one, add plenty of water, and do NOT under cook it.
Trouble 3: Too Long [Updated 2017-03-thirteen]
So, 90 minutes worked for a smaller corned beefiness...and I used that recipe for years. But with another St. Patrick'south Day is coming up, I started thinking. (Ever a dangerous affair.)
What if I tried the trick I learned with Pressure Cooker Pot Roast, and cut the corned beefiness into pieces? I am going to slice it before I serve - no one will ever notice that I sliced it into 4 pieces earlier I started cooking. Sure enough, it worked wonders. The ninety minutes nether pressure is cut dorsum to 60 minutes nether pressure level in an electric PC, and merely l in a stovetop. And, I tin can get a bigger corned beef - I'm able to fit a 4 pounder in, once I cut it upwardly and fit it in similar a jigsaw puzzle.
*Don't have a force per unit area cooker? Use a irksome cooker. Recipe here: Irksome Cooker Corned Beef and Cabbage
Recipe: Pressure Cooker Corned Beef and Cabbage
Adapted From: Lorna Sass Pressure Perfect
Video: How to make Pressure level Cooker Cooker Beef and Cabbage - Time Lapse (i:19)
Force per unit area Cooker Corned Beefiness and Cabbage - Time Lapse [YouTube.com]
Equipment:
- 6 quart or larger pressure level cooker (I used my electrical Cuisinart PC and my stove summit Kuhn Rikon PC)
Clarification
Pressure Cooker Corned Beefiness and Cabbage. My tradition on St. Patrick's Day.
- 4 pound corned beef with its spice packet
- i medium onion, quartered
- one stalk celery, quartered crosswise
- Water to embrace (about four cups)
Vegetables
- one pound carrots, peeled and cut into two inch lengths (or a 1 pound purse of babe carrots)
- i small (3 pound) cabbage, cut into viii wedges
- Melt the corned beef: Rinse the corned beef, and then cutting information technology crosswise into four equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice packet, then pour in enough water to cover the corned beef. Bring the pressure cooker up to loftier pressure level and melt at high pressure for l minutes (stove summit PC) or lx minutes (electrical PC). Quick release the pressure, then carefully remove the lid. Test the corned beefiness with a fork – it should exist easy to poke a fork through the thickest section. If it's not washed, lock the chapeau and cook for another ten minutes at high force per unit area.
- Cook the vegetables: Add carrots to the pot, then lay the cabbage on peak. It's OK if the cabbage comes a bit above the "no fill" line on your cooker; in that location will still be a lot of airspace. Bring the cooker back up to pressure and cook at high pressure for 5 minutes. Quick release the pressure level again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.
- Serve: Cascade the broth left in the pot into a gravy strainer. While the goop settles, slice the corned beef. Pour a fiddling of the de-fatted broth over the platter of corned beef and vegetables. Serve, passing the residual of the goop at the tabular array.
Notes
- This recipe will fit in a six quart or larger force per unit area cooker. I beloved my 6 quart Instant Pot force per unit area cooker.
- For my original recipe: Use a smaller corned beef - only 3 pounds, max, and go out it in one piece. Everything in the recipe works the same, except in the "cook the corned beef" step, melt for 90 minutes in an electric PC, or lxxx minutes in a stovetop PC.
- I also removed the potatoes from the recipe - I think they come up out better if yous melt mashed potatoes on the side. If you want to utilise them in the recipe: Scoop the corned beef out of the broth after the sixty infinitesimal pressure "cook the corned beef" step and set it 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: 5 minutes
- Cook Time: i hour fifteen minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Irish
Notes:
- Leftover corned beef and cabbage freezes well - as long as it is covered in broth.
- If you have the time, use a natural pressure release for the corned beef instead of the quick release. It's almost incommunicable to overcook a corned beefiness, and my experience with undercooked corned beef has scarred me. I almost added an extra fifteen minutes of cooking time to this recipe, just in instance.
- Watch out for extra-thick corned beefiness - y'all want a flat, fifty-fifty slice, three inches thick or so. If you get a thicker i, or a cut from the point end, give it an extra ten to fifteen minutes under pressure level.
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My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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