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Looking for a pc corned beef recipe

18 years ago

I already bought a flatcut corned beef and am thinking ahead to preparation. I have a new pressure cooker but not brave enough to try it without a recipe.

If anyone has one would you mind posting it. I usually add the cabbage, carrots and potatoes to the pot when I make it on the range.

Thanks.

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Comments (12)

kframe19
18 years ago
Put your spice pack and 2 to 3 cups of water in the pressure cooker. Throw in some additional spices if you're so inclined.

Cook for 45 to 50 minutes once the pressure comes up to operating level.
Lars
18 years ago
I thought by "PC" you meant "Politically Correct" and was curious to see what that meant. I do not own a pressure cooker, however.

Lars
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Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer
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Linnea56: You can do just about what what you had in mind. Sub the Corned Beef for Ham. ***************************** Here is a recipe for Lou's - Pasta e Fagioli ( I've been spelling it wrong!) 1 lb. Great Northern Beans (soaked overnight & drained) 3 quarts of water Or use your canned Northern Beans or, Chick Peas ( Ceci ) 3 Garlic Cloves (chopped small) 3/4 Cup of Tomatoes, diced small 1/3 cup of shredded Carrots 2 Whole Cloves 1/2 pound of cubed Ham or more ,to taste 3/4 cup of Onion chopped small 3 Bay Leaves 1/3 cup of Instant Mashed Potatoes ( or more if needed ) 3 tablespoons of Chicken Flavored Soup Base or 2 cups of Chicken Broth. 3 cups( or more) of cooked Elbow Macaroni or # 9 Spaghetti Salt and Pepper to taste, when beans are almost done. Cooking: Put 3 Quarts of water in a pot, large enough to hold 2 more quarts. Add the beans and start cooking them. Add all the ingredients , except the Ham and Mashed Potatoes. Cook the Beans till they are almost done & add the Ham. When the Beans are cooked soft, add the Inst. Mashed Potatoes, and more if needed to thicken slightly. Add the cooked drained Spaghetti or Elbow macaroni. Add more water if and when needed. You can sprinkle some Parmesan cheese if you like , when serving. Makes about 8 servings, maybe more. Here is another dish, almost the same as Pasta Fagioli.
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Comments (4)
Thanks everyone. I will take the advice...low and slow. I think with that much meat, 6 briskets, it could take as long as 3-4 hours. I may use a large dutch oven on top of the stove for a couple of the briskets. I think trying to cram them all in the Nesco may not work. I'm planning on refrigerating the meat and slicing it the next day. I'll take it to work in several zip locks, and then reheat in the nesco with some of the cooking broth doused on top to moisten. I will cook some small new potatoes in the broth in a crock pot and ditto with some cabbage. Every year I organize a Green Food Day on St. Pat's. It is fun. People bring in all kinds of cakes, cookies, dips, and veggies. Donna, your recipe sounds good. I will try that one for my family.
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arley_gw
18 years ago
This is based on Lorna Sass's recipe:

For a 3# brisket, put it and its juices in a PC. Add water to cover by a half inch. Add a couple of bay leaves and some pepper. Close the lid and bring to high pressure. Adjust the heat to maintain it on high for 70 minutes. Cut off the heat and allow the PC to lose its pressure naturally. That will take about another 15 minutes. Remove it to a platter, cover with foil, allow to cool somewhat.

Cut the cabbage in half, remove the core and cut each half in thirds. Put in the pot, submerging as much as you can in the liquid. Cook on high for 4 minutes, then quick release the pressure. You might need to cook the cabbage a little more, but I never have had to. If you wanted to do the spuds and carrots, I guess you could do them for about 10 minutes while the beef is cooling, then do the cabbage for 4-5 minutes.

Slice the corned beef ACROSS the grain so it's not stringy.

Serve with Guinness and lachrymose Irish music. John McCormack's "I Hear You Calling Me" would do nicely.
atd_oc
Original Author
18 years ago
Thank you for both recipes.

Arley, the details are very appreciated down to the music!
angelaid
18 years ago
Yeah, what Lars said. I thought to myself "what is a politically correct corned beef?" LOL
annie1992
18 years ago
I have mine in the crock pot right now, but in the pressure cooker a 3 pound corned beef takes about an hour and I add an extra bay leaf and a spoonful of black peppercorns, just because I like them.

After I take the meat out, I put the potatoes and cabbage in, bring it to pressure and cook those for about 10 minutes, quickly cool the cooker by running it under cold water, and vent it.

Just like that, it's supper, ready about the same time as the soda bread.

Annie
jessyf
18 years ago
I use beer instead of water!
workjohnout
18 years ago
I use Guinness instead of water!!!
Tastes great, smells even better!
I have it cooking right now!!!
atd_oc
Original Author
18 years ago
Thanks again..... LOL Politically correct!
arley_gw
18 years ago
For the ultimate in Hibernian authenticity, wallow in the vocal stylings of the great Irish tenor, John McCormack. He was a contemporary of Caruso. He made recordings of both operatic works and sentimental ballads; his signature tune was 'Il Mio Tesoro' from Mozart's Don Giovanni.

Here is a link that might be useful: McCormack's I hear you calling me
kframe19
18 years ago
You want a PC recipe?

Hum...

OK.

First, no beef. Beef production destroys the landscape, takes up valuable grains that can be used to feed starving third-worlders, and often contains pesticides, hormones, and antibiotics.

A truly PC recipe would also not use any kind of cooking vessel. Pots and pans are made out of Mother Earth's resources that can only be retrieved by ripping her open and scooping her out. Refining those ill-gotten goods requires vast amounts of energy, almost always from fossil fuels, which only causes more ecodamage.

There would be no cooking, either. Cooking, by its very nature, consumes fuel. Even solar cooking is a no no considering that man is now hogging more than our fair share of the solar energy that strikes Mother Earth, to the disadvantage of other species (no, I'm NOT making that up, some whackjob "professor" made that claim a few months ago).

Finally, a truly PC recipe would be for you to pick a quiet location full of Mother Earth's beauty where you could sit down and starve yourself to death, thereby surrendering your ultra possessive, ultra capitalist ways to the benefit of Mother Earth's other creatures.

Now THAT is a PC corned beef recipe!
annie1992
18 years ago
Michael, you are such a hoot. My office is wondering why I'm laughing out loud.

It makes me ashamed, here I am, growing grassfed beef, recycling everything I can and composting the rest, walking to work instead of driving, trying to reduce my "carbon footprint" as much as possible. I never thought of getting rid of all my kitchen stuff. (grin)

Oh no.....

Annie

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