Since I did my first Corned beef and cabbage soup with my mother’s old pressure cooker and using corned beef recipe from the corned beef silverside packaging, I bought.
I enjoy using pressure cooker as it is faster than cooking in 6 quart sauce pan or heavy based cast iron time. I am taking up to the next level today with no soup. It’s a dry version. The recipe is from McCormick is attached below.
I have added yellow potatoes in instead of red potatoes and added celery too. My stock are more flavour as I have also added small oranges, garlic cloves, bay leaves, cinnamon sticks, beef stock, light brown sugar and apple cider vinegar.
I have also added whipped cream and sweet chili sauce as I am lover of cream and chili. This is delicious, flavoursome, healthy vegetables and indeed a comfort meal. Let’s cook!!!
1.5 kg piece corned beef silverside
1/2 cabbage, cut into bite size
2-3 stalks of celery, cut into bite size
8 baby yellow potatoes, peel the skins
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
5 Tbs mixed spies, put in a small bag for stock, See Note
4 Tbs light brown sugar
2 Tbs apple cider
Whipped cream (bought)
Sweet chili sauce (bought)
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, pickling 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 for about 20 minutes. Reduce heat; cook 10 minutes. Release pressure using the quick release method; remove lid. Continue cooking and add cabbage for 15 minutes.
Carefully transfer corned beef to serving platter, let rest for 5 minutes. Slice beef, going against the grain, and taste seasoning. I like mine with a tiny bit of salt. Place 2 slices of corned beef in bowl with vegetables and dollop some whipped cream and sweet chili. Enjoy!!!
Note: You don’t have to pull beef apart just 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 2 -3 hours until meat is tender and vegetables are soft and cooked.
The McCormick mixed spices: black peppercorn, cloves, and star anise. You can add your own spices like mustard seeds, cinnamon pods, chili flakes.
My other corned beef recipe: https://helenscchin.com/2014/11/27/corned-beef-and-cabbage-soup/