My mother was a great believer of pressure cooking meals and Ive just started becoming more comfortible using them myself. My Mom use to make her Corned Beef in a pressure cooker but than she would put it in the oven and I wish I had paid more attn when growing up as Im sure she had put something on it and Im not sure how long she kept it in. If anyone can help me on this I would love to try it out.
This is probably not the same recipe, but here it goes...
Baked Corned Beef
Ingredients
5 lb Corned beef; (up to 6)
1 md Onion; sliced
1 sm Carrot ; peeled and sliced
1 Bay leaf
Water to cover
2 Onions; sliced
1 Bottle non-alcoholic beer
BAKING MIXTURE
1/2 lb Brown sugar
1 tb Chili powder
1/2 c Onion; chopped fine
2 ts Garlic; chopped fine
1 ds Ground cloves
4 oz Tomato juice
3 ds Ground white pepper
1/4 c Vegetable oil
Open the package of corned beef and rinse under cold water. Place in a pot with 1 sliced onion, the carrot and bay leaf. Bring to a boil and then reduce the heat and simmer for two hours, partially covered.
Remove from the pot and place in a baking pan on top of two sliced onions. Combine the ingredients for the baking mixture and mix well. Pour the non-alcoholic beer over the corned beef then, place the baking mixture over the top of the corned beef and cover loosely with aluminum foil and place in a pre-heated oven at 325 degrees F for 1 1/2 hours. Uncover during the last half hour and begin basting with the pan juices. Check for tenderness and if necessary cook a little longer until the desired doneness is achieved.
You may also want to briefly place the roast under a broiler to crisp it up. Remove from the pan and place on a serving platter and keep warm. Place the juices in the baking pan in a sauce pot, bring to a boil, reduce the heat and cook until slightly thickened, like maple syrup.
Slice the roast across the grain of the meat and serve with the reduced sauce and your choice of accompaniments.
Corned Beef and Cabbage
2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound corned beef brisket
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the
meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so
surface of meat is 3 to 4 inches from heat.
Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.
Irish Corned Beef and Cabbage with Mustard
1 (4 pound) corned beef brisket
2 medium onions, sliced
1 medium onion, studded with 3 whole cloves
1 large carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 teaspoon pepper
2 pounds small new potatoes, peeled
1 (2 pounds) cabbage, cut into wedges
Irish Mustard Sauce
Irish Mustard Sauce
1 tablespoon cornstarch
2 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup cider vinegar
1 teaspoon grated horseradish
2 egg yolks, beaten
In a large Dutch oven combine the corned beef and enough water to cover; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add the onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary. Reduce the heat, cover and simmer 4 hours or until tender. Remove the onion and parsley. Add the potatoes to Dutch oven. Simmer for 10 minutes.
Add the cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf. Transfer the corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce.
Serves: 6 to 8.
To prepare Mustard Sauce: In a 1-quart saucepan combine the cornstarch, sugar, mustard and salt. Mix well. Add water; stir over low heat until mixture thickens and boils. Remove from heat; add the butter, vinegar and horseradish.
Beat a little of hot mixture into egg yolks; then add yolk mixture back to pan.
Cook slowly, stirring until sauce thickens slightly. Serve with corned beef.
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