I am trying out my mother’s old pressure cooker as I found this corned beef recipe from the corned beef silverside packaging, I bought. The pressure cooker is faster than cooking in 6 quart saucepan or heavy based cast iron time. The recipe is from McCormick is attached below.

I have added pumpkin in instead of red potatoes. 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 pull-apart the corned beef after I cut into slices. This is delicious, flavoursome, soupy comfort meal. Great for Winter or cold days. Let’s cook!!!

Ingredients

1.5 kg piece corned beef silverside
1/2 cabbage, cut into bite size
1/2 Jap pumpkin, remove skins, cut into bite size
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
Salt (opt)

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, pickling spices, carrots, pumpkins, 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 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. I like my beef pull-apart before placing it in bowl with vegetables and stock.

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.

https://helenscchin.com/2014/11/27/corned-beef-and-cabbage-soup/

https://www.mccormick.com/recipes/main-dishes/corned-beef-and-cabbage/

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