Loading ...Yes, you can have from homemade corned beef the same day the lightbulb goes off that it’s Saint Paddy’s Day … TONIGHT. Just pull out your pressure cooker and this from-scratch corned beef (which is better than any store-bought version you’ve tasted, and blissfully free of all those preservatives they’re soaked with) can be on the stove in under ten minutes and on the table in less than three hours.
1 cinnamon stick
10 cloves
10 juniper berries
10 allspice berries
2 bay leaves
1/2 onion, chopped
3 cloves garlic, smashed
1-inch piece of ginger, smashed
12 ounce bottle amber beer
1/4 cup cider vinegar
1/2 cup kosher salt (if you can find red salt–like Hawaiian red salt–substitute at least some for the kosher salt and your corned beef will take on the familiar reddish hue)
1/2 cup brown sugar
4 cups water
3-1/2 to 4 pound beef brisket, trimmed of major excess fat (don’t trim it all off though)
2 pounds red new potatoes
Put cinnamon stick, cloves, juniper and allspice berries, bay leaves, onion, garlic, ginger, beer, vinegar, salt, sugar and water in the pressure cooker. Stir to combine and submerge brisket in liquid. Seal cover and bring up to high pressure (two rings). Adjust heat to maintain high pressure and cook for 70 minutes.
Release pressure naturally, remove cover, and add potatoes to the liquid with the meat. Cover again, bring heat back up to high pressure and cook an additional 15 minutes.
Remove meat and potatoes to a cutting board, cover with foil and let rest for 5 minutes. Slice meat across the grain and arrange on a serving platter with potatoes.
Serve with creamy horseradish sauce (I like to mix a couple tablespoons raw horseradish with 1/4 cup sour cream) and Warm Brussels Sprouts Slaw with Bacon and Juniper Berries.
Serves 8
