PicOfTheWeek: Pressure Cooker Corned Beef and Cabbage

I know I’m a day early. So what. My St. Patrick’s day toast for you:

May those who love us love us.

And those that don’t love us,
May God turn their hearts.

And if He doesn’t turn their hearts,
May he turn their ankles,
So we’ll know them by their limping.

Here’s my recipe for Pressure Cooker Corned Beef and Cabbage, pictured above.
Or, try Slow Cooker Corned Beef and Cabbage, if you have more time.

Happy St. Patrick’s Day!



4 Comments

  1. Have you ever tried rotisserie corned beef? I found an interesting recipe for BBQ corned beef, but wondering if I trussed the brisket (to be safe) and put it on the spit. Ever try it? Any thoughts on whether it would work or fail?

  2. No, I haven’t tried it. I’m concerned about moisture – most corned beef cooks in a lot of liquid to soak out the salt and tenderize the meat.

    If you try it, cook it like a barbecued beef brisket. My guess is hours of low, slow heat would work.

  3. Here’s the recipe I was thinking about.

    http://www.foodnetwork.com/recipes/bbq-corned-beef-and-cabbage-recipe.html

    Note that it recommends a 45-minute soak in simmering water before cooking. I assume that would help de-salinate and tenderize.

    It basically expects you to put it right on the grill, but I thought I could either 1) put it on a rotisserie spit, or 2) put it in the smoker without adding extra wood chunks (to get the low-and-slow temp).

  4. I’d go with the smoker. Spitting a hot corned beef sounds messy…

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