Succulent corned beef is pressure-cooked, drizzled with buttery bearnaise sauce and served with tender carrots and cabbage for the ultimate weeknight meal.
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Place the beef, peppercorns, bay leaves, sugar and vinegar in a pressure cooker. Add enough water to just cover the beef. Seal the pressure cooker. Cook at high heat until steam escapes at a constant rate and there’s a regular hissing sound. Reduce heat to low. Cook for a further 45 mins or until the beef is tender.
Meanwhile, place the carrot and stock in a large, deep frying pan over medium heat. Cover and bring to a boil. Boil gently for 5-6 mins or until the carrot is almost tender. Remove carrots with a slotted spoon and transfer to a sieve to drain. Add the cabbage to the stock and cook for 2-3 mins or until just tender, tossing occasionally. Drain and transfer to a bowl to keep warm. Add the butter and toss to coat. Season.
Return the pan over a medium heat and add the oil. Add the carrots and cook, turning occasionally, for 10 mins or lightly caramelised. Season.
Heat the béarnaise sauce following packet directions. Place in a bowl and add the parsley. Stir to combine.
Heat the mashed potato following packet directions.
Serve sliced corned beef with carrots, cabbage, mashed potato and béarnaise sauce. Sprinkle with parsley.
Use it up: Don’t discard the green tops from the dutch carrots. Whiz them up with garlic, olive oil and parmesan for carrot top pesto.
COOK. STORE. SAVE.
Clever storage: Place leftover corned beef in an airtight container and store in the fridge for 3-4 days. You can also tightly wrap it in a double layer of cling film and then aluminium foil and keep in the freezer for up to 2 months.
This pressure cooker corned beef recipe is a real gamechanger. Traditionally, corned beef is simmered on the stovetop for at least three hours, making it a patient person’s game suited to late Sunday lunches or special occasions like St Patrick's Day. In this speedier recipe, the corned beef is cooked in a pressure cooker. This handy kitchen device delivers the same fork-tender texture and rich salt-and-pepper taste of traditional corned beef to the table in less than an hour.
This corned beef in a pressure cooker recipe is as simple as placing the meat and aromatics in the pressure cooker, sealing it, and letting it do its thing while you prepare the vegetables. Pressure cookers work by creating a vacuum-sealed chamber that uses water and the ingredients' own moisture to cook them. The pressure builds as the water evaporates and steam is produced, which gives you tender, succulent meat in record time.
Since pressure cookers use steam to drive up the temperature, it’s important to add enough liquid to the pot. That said, you don’t want to overfill it – there should be ‘minimum’ and ‘maximum’ levels written on your cooker. This corned beef pressure cooker recipe says to fill with water until the silverside is just covered, which is the perfect amount for fall-apart beef.
To open a pressure cooker, you’ll first need to depressurise it. The cleanest and safest way to do this is in the sink. Pouring a bit of cold water onto the lid will help things go smoothly in case of a jam. Lift the steam cap with a spoon, which you can lever beneath the cap to release the steam gently in one go, or lift in bursts until the steam has finished emitting. Keep your hands clear as the steam will be very hot. Once the pressure is gone (no more steam), slide the top handle latch forward, squeeze both handles together, and twist to undo the lid.
Veggies are traditionally eaten with corned beef, and you can use anything you like. Cooking the carrots and cabbage in vegetable stock gives them loads of herby flavour, while the gentle cooking means they will be just tender-crisp. Finishing the meal with parsley is essential – the fresh taste balances the saltiness of the melt-in-your-mouth beef, taking your dish to another level. If you want to swap the béarnaise, a simple white sauce pairs beautifully with corned beef. To make your own, use bechamel sauce as a base, then add peppercorns, salt and parsley to taste.
The second best thing about this pressure cooker recipe for corned beef is the leftovers. Corned beef is perfect for sandwiches, especially when sliced and toasted with melty cheese and sauerkraut, or spreadable pickles (gherkin relish). It can also be chopped and stirred through a simple batter for crispy fritters, or try shredding warmed corned beef and tossing it with rocket and lentils for a hearty winter salad.
Traditional recipes for corned beef can take anywhere between 3-8 hours. With this recipe for corned beef in a pressure cooker, dinner will be on the table in less than an hour. Make the most of your pressure cooker and try our time-cutting tasty recipe for pressure cooker barley and meatball casserole.