Do you know using pressure cooker can do a good job of tenderising tough meat? There are new instant pot and air fryer that makes meat more edible in a different way. I am sticking to old way, using my mother old pressure cooker.
Today, the ingredients I am using is two different cabbages, butternut squash, potatoes and carrots. Something different to my previous recipe on using corned beef and pressure cooker.
Also, different method to pass time. Cook potatoes and pumpkin in salted boiling water and steamed carrots in microwave. Next experimenting making mustard vinaigrette sauce to go with it. My winter meal is hearty, comforting, delicious worth my effort in making mustard vinaigrette to accompany the rest. Let’s start cooking!!!
Ingredients
1.5 kg piece corned beef silverside
1/4 white cabbage, shredded
¼ purple cabbage, shredded
8 baby yellow potatoes
4 carrots, cut into bite size
3 bay leaves
2 small oranges, unpeeled and sliced
2 garlic cloves, chopped
1 small onion, quartered
2 cinnamon sticks
500 ml beef stock
250 ml water, extra to make sure cover surface of meat
5 Tbs mixed spices, put in a small bag for stock, See Note
4 Tbs light brown sugar
2 Tbs apple cider
Salt (opt)
Mashed pumpkin
1/2 Butternut squash pumpkin, remove skins, seeds, cut into small bite size
water
60 ml milk
35 g unsalted butter
1 Tsp minced garlic
salt
pepper
Mustard vinaigrette sauce
1 Tbs mustard
1 1/2 Tbs red wine vinegar
1 Tbs lemon juice
1/2 c olive oil
1 clove garlic mashed
pepper
salt
Method
Before cooking, soak corned beef in water for an hour. Drain right before cooking. Place beef in pressure cooker. If meat is too large, cut in half. Add oranges, onion, bay leaves, mixed spices, carrots, celery, potatoes, garlic, sugar, apple cider vinegar and cinnamon, making sure stock and water just covers the surface of beef.
Cover and lock lid. Place pressure regulator on the vent pipe. Bring cooker to high heat for about 20 minutes. Reduce heat; cook 10 minutes. Release pressure using the quick release method; remove lid. Continue cooking and add both cabbage for 15 minutes. Check seasoning.
Meantime, cook potatoes in salted water until cooked. Cook pumpkin in salted boiling water for about 12-15 minutes and steamed carrots in microwave. Remove from hob. Drain potatoes, cut into halves and keep aside cover until needed. Drain carrots and keep aside until needed.
Drain well and return pumpkin to pot and place over low heat and cook for 1 minute. Remove from hob. Use potato masher to coarsely mash. Add milk and mash till smooth. Season and cover to keep warm.
Heat butter in frying pan medium-low heat until butter begins to foam about 1 minute. Add garlic and cook further 1-2 minutes or butter is nutty brown and garlic is slightly golden. Pour into warm pumpkin; give a couple fold to mix well for flavour boost. Set aside.
Carefully transfer corned beef to chopping board, let rest for 5 minutes. Meantime, prepare mustard vinaigrette sauce: In a small bowl or measuring cup, combine mustard, vinegar, lemon juice, garlic, salt and pepper. Whisk in the oil. Slice beef, going against the grain, I like mine with a tiny bit of salt. Place 3 slices of corned beef onto plate with vegetables and spoon some mustard vinaigrette over meat. Enjoy!!!
Note: You can pull beef apart rather than slice them. You can use any vegetables you like. You don’t need to add stock just use water. You can use normal pot and slow cook it for about 3-4 hours or more time until meat is tender and vegetables are soft and cooked.
5 Tbs spices: black peppercorn, cloves, and star anise. You can add your own spices like mustard seeds, cinnamon pods, chili flakes. Store in a sterilised glass jar or an airtight container in the fridge for up to two weeks.
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