Corned beef two cabbages and mashed pumpkin in beef soup

Here’s another perfect winter hearty comfort meal. Do you know using pressure cooker can do a good job of tenderising tough meat? However, each makes meat more edible in a different way. Using my mother old pressure cooker again.

I had done this recipe in 2014, somehow, I couldn’t find this recipe on computer. I am glad I got it written down on a book where I have collected all my cooking just in case computer not working. I can still make a meal from written down recipes.

I have posted different ingredients using silverside corned beef awhile back. Today, the ingredients I am using is two different cabbages, butternut squash, and pickling spices from Susan Poggio, a Facebook food blogger. I didn’t use some of her spices. As I have my own spice from previous recipe. Her original is attached at the bottom.

There’s not much mess. Just cook and mash pumpkin to serve with the meat and vegetables cook in pressure cooker. This winter meal is hearty, comfort, delicious soup with flavoured spice and nutty flavoured butter pumpkin. Let’s start cooking.


1.5 kg piece corned beef silverside
1/2 red and white cabbages, cut into bite size
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
4 Tbs light brown sugar
2 Tbs apple cider
Salt (opt)

Pickling spices

1 Tbs mustard seed
1 Tbs whole black peppercorns
1 Tbs crumbled bay leaves
1 Tsp coriander seeds
1/2 Tsp cloves

Mashed pumpkin

1/2 Butternut squash pumpkin, remove skins, seeds, cut into small bite size
60 ml milk
35 g unsalted butter
1 Tsp minced garlic


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, pickling spices, pumpkins, garlic, sugar, apple cider vinegar and cinnamon, making sure 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; turn the knob to unlock left showing (1) and wait for 5 minutes before removing lid. (NOTE) I rather wait as I am scared the pressure might explode. Rest for 5 minutes would control the pressure, then open lid slowly. Now add stock and continue cooking on medium heat for about 15 minutes.

Meantime cook pumpkin in a big pot of boiling water about 15 minutes or until tender. Drain well. 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. Now carefully transfer corned beef to chopping board, let rest for 5 minutes. Slice beef, going against the grain, and taste seasoning. I like mine with a tiny bit of salt.

Spoon the cooked cabbages and soup into serving bowls with 3-4 slices meat. Then spoon mashed pumpkin on top. Serve with a glass of red wine. I had Merlot red wine.

Note: You can pull beef apart rather than 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 original pickling spices: