or Americanized Irish Food is a breeze
I don't get all rowdy in celebration of St Patrick's Day, but I do enjoy making a good Irish-American meal as my mom did when we were growing up. In the past I have sought out Irish bacon to make a form of this dish that is truer to its origins but unfortunately this year I seem to lack both the time and the energy to complete the task. So I am returning to the tried and true corned beef and cabbage that I grew up enjoying, the benefits of the nostalgia factor are incredible even if the authenticity of the dish is not.
I believe that part of the reason some people are turned off by corned beef is that it takes an endless amount of time to cook and the results are something that is more foreign than familiar in flavor and texture. Part of this can be resolved by changing the cooking method. I am not a huge fan of the boiled or slow cooker methods, while it does soften it up some it doesn't quite infuse the flavor enough and I just don't like waiting that long, so I take the pressure cooker approach. It is fast, easy, and delicious! There's no need to save this for once a year when it can easily become a standard weekend meal. I can devour an entire 2 lb brisket myself so I usually opt for the slightly larger size even though it takes a little longer. Check it out:
Corned Beef Brisket (2-5 lbs)
Seasoning packet (comes with the brisket)*
Hardware: Pressure cooker
1. Remove the brisket from the package and set aside the spice pack. Rinse the brisket under running water to reduce the salt factor.
2. Place the brisket in the pot of the pressure cooker and sprinkle the spices over top. Add enough water to cover the brisket.
3. Secure the lid and bring to pressure according to manufacturer guidelines. Cook for 40-50 min for 2-3 lbs brisket, 60-70 min for 4-5 lb brisket.
4. Turn the heat off and allow to release pressure naturally per manufacturer guidelines, the kitchen will smell delicious at this point, hang in there the wait is worth it.
5. Remove the brisket from the pot and trim off the top layer of fat. I like to reserve the liquid from the pot (after skimming the fat off and filtering out the spices) to make reuben soup with the corned beef stock that results. Slice across the grain and serve alongside boiled potatoes and steamed cabbage.
* if there is no spice packet, alternative suggestions for seasoning include: pickling spice blends or a combination of mustard seeds, coriander seeds, cloves, bay leaf, and peppercorns. You can also supplement the packet with some of these spices if desired.