Pressure Cooker Corned Beef Recipe

St.Patrick's Day is coming up and corned beef as know as one of the food that serve during that day. If you're either celebrate St.Patrick's Day or you just happened to like corned beef, then this is the recipe for you.

You can transfrom brisket into corned beef by soaking it into a pickling brine for a week.

Tips

Here are some tricks to make a corned beef

Try to buy meat with a moist front cut and with fatty edge
Find a large container to hold brine and brisket
Find some space in your refrigerator to put inside

Guide on how to make it

Combine 12 cup of water, 1 tbs smashed juniper berries, 1 tbs smashed black peppercorn, 2 bay leaves, 2 tbs dried thyme, 4 tbs sugar, 2/3 cup kosher salt, and 16 large garlic clove smashed, into a bowl

Stir until salt and sugar dissolve, then add the brisket

Pick the brisket with a tiny long fork so the brine can penetrate into the meat

Set the meat in the center and put it into refrigerator for 1 to 3 weeks

Drain it and put in pressure cooker. Cook for 5 minutes in High heat, then reduce the heat to medium and cook for 40 minutes.

Remove the heat and let it sit for 10 minutes to finished cooking

Cooking the beef under high heat pressure breaks the connective tissue and collagen in the meat and therefore makes it tasty and tender.

If you like this recipe, you might like other recipe that victoria wrote. Check her book, The Pressure Cooker Gourmet at amazon.com