With only a few minutes of prep-time, I have the fastest corn beef recipe ever for you. My electric pressure cooker transforms the traditional St. Patrick’s Day meal from an all day recipe to a meal in a flash.
Our family being German and Italian, never had a tradition of corn beef dinner. All the stories I’ve heard about making the perfect corn beef involved an extensive slow cooking process. So I’ve never attempted to try making corned beef.
However a few years ago, our church started a St. Patrick’s Day March potluck and as a committee member each member agreed to bring it cooked corn beef. I wasn’t sure what a German and Italian cook was to do.
I was watching my favorite Chef Wolfgang Puck on HSN and he was presenting his Electric Pressure Cooker. I already had one but I love to watch him cook as I always get new ideas. He opened a lid and marveled how quick and easy corned beef is to cook in the electric pressure cooker. He was stressing that it only take 90 minutes instead of hours.
This was my answer and I now make our corned beef and cabbage 3 or 4 times a year with this quick method.
To make it even more simple I use 4 beef bouillon cubes in 4 cups of water I heat in the microwave. I add this to the pressure cooker with a small onion and 4 garlic cloves. Mixing in the seasoning packet and place the whole 3 to 4-pound corned beef. Secure the lid and turn the level to seal. I put the dial on 90 minutes.
I then take my time to cut up carrots, potatoes, and cabbage and keep ready for when the meat is done. When the timer goes off after 90 minutes release the pressure, remove the lid and take the corned beef out. I put mine in an oven proof pan and covered with foil. I then heated my oven to warm.
I then placed the carrots, potatoes, and cabbage in the liquid in the pressure cooker and cooked for 6 minutes after securing the lid again and setting the knob to seal. It was hard to believe but in 6 minutes the vegetable were cooked to perfection and dinner was ready.