With St. Patrick’s Day this month corned beef will be a bargain in grocery stores. Those cured pieces of beef brisket in the cyovac bags with the little packet of spices can be overwhelmingly salty. I have been disappointed time and again by dry, odd tasting corned beef that in the end was only fit for corned beef hash until last year when I stumbled upon the perfect method…a pressure cooker.
My pressure cooker turns out corned beef that is as close to deli style corned beef that I’ll ever be able produce at home from one of those cryovac style corned beef pieces. There’s no recipe involved. Start with a nice, thick piece. Sometimes I tie it with kitchen twine to help it keep it’s shape if I’m planning on glazing it later. Just rinse it off, place it on a rack in your pressure cooker with plain water (with or without that little packet of spices) to a depth recommended by your pressure cooker manufacturer and cook for about 45 minutes under pressure. The result is a tender, moist,perfectly seasoned corned beef that will melt in your mouth. Cooking under pressure removes the excess salt but leaves the meat still perfectly seasoned.
This corned beef is fine served as is with some boiled cabbage and potatoes, placed under the broiler with a spicy brown sugar mustard glaze over the top or sliced in sandwiches. And of course, if any is left over, it makes wonderful corned beef hash.