The best recipes pressure cooker corned beef: 1 hour 7 VS!

The best recipes pressure cooker corned beef: 1 hour 7 VS!

Race, salt beef with canned potatoes, carrots and cabbage ... yummmm!

With fast St. Patty's Day approaching, I had some people ask me how to use the pre-programmed electric pressure cookers to make corned beef. Honestly, there is a button for it. You must set the timer, as you would with a model of the hob. But unlike cook 1 hour per pound of meat in a pot traditional, your seven pounds of canned meat prepared1 hour, when the pressure cooked!

The salted meat / corned beef brine call has nothing to do with corn. The term originated because the salt pellet historically used to brine the meat were the size of a grain of "corn"! Traditionally, the large piece of beef was for 3 weeks in a mixture of water, salt, sugar in the brine, pickling spices, sodium nitrate and garlic. Since most of us do not wait more than 3 weeks ... We use the store-bought pre-canned variety!

Canned meat hasa trend of about one third of the pressure decreases during the cooking process, so keep in mind as you choose the format, size matters with beef in a box :-). Able to handle pressure cookers with at least 7 pounds of meat, but be sure to check the manual for size limits, and note the extra space is needed for the vegetables. There should be at least 4-inch air space between the food and cover.

Ingredients

The amount ofDownstairs is very different ingredients. You decide what size portion you want and meet your quantities accordingly. Using a pressure cooker, the time is the same, it will just take longer to come up to pressure.

1 corned beef with spice packet, 3-7 pounds
1 teaspoon onion salt
1 teaspoon celery salt
1 tablespoon coarse ground mustard
1 tbsp. brown sugar
1 bottle of beer, it is the darker the better, but it is up to you
small red potatoes, 6-15
peeled baby carrots;Not the small snack-size (or 1-inch rings large carrots), 0.5-1 kg
Coal, up to 1 head of medium

Prepare the meat by removing the corned beef from package and rinse the brine surface. Place the corned beef on a cutting board and sprinkle with onion salt, celery salt, brown sugar and mustard on the meat. Use your hands and rub the spices into the meat.

Looking at the flat of your pressure cooker to decide whether the meat must be cut to fit inside.Ideally, you leave all the meat and either be at the end of "curling" around the inside edge (fat side out) or just above the plate flat or curved (high fat). However, if it is simply too large, cut the meat in half, or you need to fit!

When the meat in the pan, sprinkle the seasoning packet and add the bottle of beer. Fill the pot with cold water until the pulp is surrounded by 1-inch-. Put the pot on the stove or in the electric base, bring theCover and set firmly in the air.

Set the timer is electric pressure cooker for 1 hour or for the models of cooker, a timer for 1 hour away from the pressure.

Prepare the vegetables by washing and peeling the potatoes (if necessary), wash, peel and cut carrots into large rings 1 inch or just washing the pre-peeled baby carrots. Remove the cabbage and discard the outer leaves stained or faded and cut the cabbage in half lengthwise.Use a sharp knife and cut away to form a "V" of the hard core and end up in hell. Chop cabbage into the desired amount of bite, not to tear or cut! Put all the vegetables in a bowl with a wet paper towel, place in refrigerator.

When the hour is to turn the stove off and take / or heat. Let stand for 10 minutes and then carefully release the residual pressure. CautionOpen the lid and remove the meat on a cutting board. Let the liquid remain unchanged in the pot.

When cool enough to handle, cut with a sharp knife to slice off most of the fat on the meat, and discard.

Using a turkey breast or a measuring cup, carefully remove as much oil from the surface of the liquid fat, as you can. You want some 'the season to leave the vegetables so they do not use separators.

Reload the pot with the potatoes and carrots, then the meat and top with the cabbage. If you find that you become too liquid, use a measuring cup and remove what you need to become a 4-inch space at the top of the vase have. If it is always too full yet, you must remove some of the potatoes!

Replace the lid and put the cooker in 10 minutes. Reached for the models of cooker, set the timer for 10 minutes after pressing.

If time runs out, turn off the pressure cooker and let the> Relief pressure naturally.

Carefully open the lid and remove the meat on a cutting board. To serve, cut against the grain and serve with vegetables and a side of stone ground mustard or prepared horseradish.

Enjoy - Alison - The Authority of the kitchen!

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