The pressure cooker has come to my rescue once again! I was planning on cooking corned beef in the slow cooker, but I forgot to start it in the morning and by the time I remembered I didn’t even have enough time to cook it in the oven. So I pulled out my old standby: the pressure cooker. Corned Beef usually takes 2 1/2 hours in the oven, so 45 – 50 minutes in the pressure cooker is big reduction in time.
I don’t peel the potatoes. I just wash them, cut off any bruised spots, and throw them in whole. They will crack open while cooking and all the flavors will seep in, effortlessly creating the most flavorful potatoes ever.
The cabbage only needs to cook for a short time, so you add it at the very end.
Make Broth from the Corned Beef Drippings
Use the drippings to make gravy. Seriously, it will be the best gravy you have ever had! After you have removed the meat and veggies, add 2 tablespoons of cornstarch to the drippings. Use a whisk to blend the the cornstarch into the beef. Cook over a medium flame until it reaches a boil. Lower flame and boil until it thickens, approximately 2 – 3 minutes.
- 2 – 3 pound corned beef brisket
- 20 small red potatoes, whole
- 1 medium onion, quartered
- 8 cloves of garlic
- 4 cups of beef broth
- 1 head of cabbage
- spice packet (often comes with corned beef purchase)
- 1 bay leaf, crushed
- 3 whole cloves
- 20+ peppercorns
- 20+ coriander
- ¼ teaspoon allspice
- Place corned beef in the pressure cooker. Add onion, potatoes, and garlic. Pour broth over the meat and veggies. Sprinkle spices over it all. Place lid on pressure cooker.
- Cook over high heat until it reaches high pressure. Lower flame and stabilize pressure. Cook for 40 minutes.
- Remove from flame and run under cold water to release pressure.
- Add cabbage to the pressure cooker. Cook over high flame until it reaches high pressure.
- As soon as it reaches high pressure, remove from flame and run under cool water to release pressure.