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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
| Posts: | 5193 |
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Vargr has done this 3 times now, and the pressure cooker turned the corned beef into the most juicy, tender, fall apart on your fork version of corned beef that wuffy has ever eaten. Then the glaze to go with it – spicy and a little mustard-y heat with a strong sweet note that is mellowed and rendered more savory by the mustard.
The first time was for a more “traditional†corned been and cabbage dish (this recipe is just the corned beef alone, though some veggies are added to the cooking water for additional flavor). It turned out so good, the next day wuff scooped all the veggies out of the broth that was left in the cooker, added a little more water and 'refreshed' the spices a bit, and put 2 more sections of beef (about 8 lbs total) into it, and cooked those.
One got the glaze treatment, the other was wrapped “as is†and frozen to make hash later. The first batch was cooked at pressure for 55 minutes, and was delicious and tender. The next day's double batch was run for 1 hour, 20 minutes at working pressure, and was even more tender and juicy than the first!
This is, hands down, the absolute best version of Corned Beef that Vargr has ever eaten!
Note: If you want to make corned beef hash or similar dishes, you might want to skip making the glaze. The mustard and sugar aren't QUITE as compatible with those savory dishes. However, if you like making corned beef sandwiches, then by all means do the glaze part. You'll love the hints of sweetness and mustard added to whatever else you like to dress your sandwiches up with!
Ingredients:
1/4 – 1/3 C cider vinegar
3 Bay leaves
2 Tblsp. Minced Garlic
2 tsp. Mustard Powder
2 tsp. Ground black pepper
1 tsp. Fennel seed
1/2 tsp. Marjoram
2 carrots
1/2 medium onion
2-3 C water
(For the glaze)
“Safeway brand†sweet and spicy southwestern style mustard
Brown sugar
4lb corned beef (point or flat, whichever is cheaper) w/ season packet
Preparation:
Cut the onion into 2-3 wedges.
Put a trivet in the bottom of your pressure cooker to keep the meat from resting on the metal. Or, alternately, use the carrots and onion wedges to under the meat to hold it up during the initial heating. For this recipe, the veggies are just for seasoning. If you wish to make “corned beef and cabbageâ€, you can replace the veggies with about a dozen of those “fake†baby carrots, and a goodly portion of potatoes (russets cut into Large wedges, or some of the smaller gold or red 'waxy' potatoes, kept whole).
Put all the spices, cider vinegar, veggies, and water into the pressure cooker. Add the corned beef and the juices in the package, as well as the seasonings in the pack (if your brand included them).
Attach the lid, and bring to cooking pressure over high heat. Reduce heat to “maintenance†temperature (just steaming lightly).
Start the timer when the cooker reaches operating pressure.For 4 pound chunk, I ran it about 1hr, 5 min. I also made a doubly batch of 2 each 4 pound pieces, and ran that for 1 hr, 20 minutes.
Turn off the heat, and allow pressure to reduce naturally for about 15 minutes. Then you can either vent it (will steam the place up pretty good), or use “quick cool†method by running cold water over the sides in the sink.
Remove top, and allow to cool for another 15-20 minutes or so before trying to handle (the meat will be VERY fragile and tender).
Line a raised-side cookie sheet with tinfoil. Gently remove the meat to the foil-lined cookie sheet.
Using the back of a soup spoon, smear the mustard over the top and sides of the meat in a thin coating. Don't have to be totally even, but try to make sure it all has at least a little bit over the meat. Then sprinkle with brown sugar until the whole surface is lightly covered (can use the back of the spoon again to mash and spread out clumps, but don't be too particular because they'll melt and run in the next step). Also, using the back of the spoon as a “shelfâ€, sprinkle the sides of the meat too and press the sugar into the mustard with the back of the spoon.
Set a rack in the oven about 6 inches under your broiler. Slide the cookie sheet in and crank on the broiler to highest setting. (Its okay to start from a cold oven, you're working with the radiant heat here, not baking it.)
Broil the roast for roughly 6-7 minutes. Watch it closely after the first 4-5 though. You want the sugar to melt and begin to brown and caramelize, but not to char and blacken (a bit of black won't hurt though – tastes pretty good, actually! :-) )
Remove (CAREFUL its REALLY hot now!) and allow to rest for 5 minutes or so before carving. Cut across the grain for best results, but it'll be so tender that slicing it in any direction might be a bit of a challenge.
Happy Eating!
____________________
We grow not old, so long as we continue to chase our dreams.
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