Last-Minute From-Scratch Corned Beef

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Yes, you can have from homemade corned beef the same day the light bulb goes off that it’s Saint Paddy’s Day … TONIGHT. Just pull out your pressure cooker and this from-scratch corned beef. It’s better than any store-bought version you’ve tasted, and blissfully free of all those preservatives they’re soaked in. You can get this on the stove in under ten minutes and on the table in less than three hours. 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.

Last-Minute From-Scratch Corned Beef

51

Yield: Serves 8

Last-Minute From-Scratch Corned Beef

Ingredients

  1. 4 cups water
  2. 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)
  3. 1/2 cup brown sugar
  4. 1/4 cup cider vinegar
  5. 1 cinnamon stick
  6. 10 cloves
  7. 10 juniper berries
  8. 10 allspice berries
  9. 2 bay leaves
  10. 1/2 onion, chopped
  11. 3 cloves garlic, smashed
  12. 1-inch piece of ginger, smashed
  13. 1 (12-ounce) bottle amber beer
  14. 1 (3-1/2 to 4-pound) beef brisket, trimmed of major excess fat (don’t trim it all off though)
  15. 2 pounds red new potatoes

Instructions

Combine first 13 ingredients 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.

http://nourishnetwork.com/2012/03/16/last-minute-from-scratch-corned-beef/

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  • Guest

    I don’t have pressure cooker.   Can it be done in a crock pot and if so what would the timing be.   What about using a dutch oven, in the oven – and again… timing?  
    Thank you!   

    • liahuber

      I wish I could say yes to that, but this is one of those techniques that needs a pressure cooker. You could certainly try it in a Dutch oven — I’d plan on 325 for 3-5 hours. It will still be tender, but perhaps not as flavorful through and through. Good luck!

      • http://twitter.com/ahensnest Henrietta

        I don’t have a pressure cooker either but I may try this in my cast iron dutch oven it looks amazing!

        • liahuber

          Let me know how it turns out!

  • Robin

    Wow, I’m so glad to have found this recipe. It’s too late to get a brisket before tomorrow, but I’ll try this soon. I looked at those bags of “stuff” in the supermarket called corned beef, but didn’t buy one because of the ingredients. I do love having corned beef around to make reubens… all from scratch, of course!

    • liahuber

      So glad, Robin! Brisket is actually a pretty common cut, you should be able to find it easily any day of the year. As long as you’ve got about 3 hours, you’re good to go!

  • Irene

    This looks delicious! I do love cabbage and carrots too though with my corned beef and potatoes. Any ideas how to incorporate them into this recipe? Thanks, look forward to trying it out….

    • liahuber

      Yes … go ahead and add peeled carrots cut into ample portions (think of pieces that will cook in about the same time as small potatoes) and the cabbage cut into wedges at the same time as the potatoes. They’ll end up nice and flavorful from the brine …

  • Lindafarwell

    Made this the other night.  Super easy and super yummy!  The flavor was so good that I just steamed cabbage and served next to it.  It was perfect.