I need a quick Corned Beef recipe.

[volvoguy87]

I've never made a corned beef in my life, but I am going to make one for dinner tonight. What would you recommend for a recipe? I intend to use my pressure cooker for the 1st time because speed will be important. I do not plan on including cabbage and we will be having scalloped potatoes cooked separately. The reason for the odd mix is because there will be a vegetarian who won't eat the corned beef and a carnivore who won't eat the vegetables (I have some odd friends).

I await your replies and advice, I know they will be good,
Dave

 

[volvoguy87]

The pressure cooker:

My pressure cooker is a 4 quart Mirro model H394M. It is aluminum and I will be buying a new gasket and pressure plug. The vent tube is clean and clear. I also have the rack to elevate the meat off of the bottom.

This pressure cooker was given to me by my mother who almost never used it. I have no idea how old it is (my folks were married in November of 1975, but I don't know if it was a wedding gift). I have only seen it used once in my life.

I hope this helps,
Dave

 

[sudsmaster]

I've never cooked corned beef (unless you consider canned corned beef hash to count) but from a brief internet search it would appear that most "quick" recipes call for purchasing already cured corned beef and then preparing it with various seasonings at home. Some recommend slow cookers for hours, other use an oven at 350 for an hour or two.

If you want to cure your own beef brisket to make corned beef from scratch, that will take up to 10 days...

The following link might get you started...

Google Search

 

[ronhic]

I've never...

....done this in a pressure cooker, but my mothers recipe is as follows...

- rinse the beef well
- use enough cold water to just cover
- at least 10-15 peppercorns
- 10 cloves
- 1/4 cup brown malt vinegar
- 2 Tablespoons of sugar

bring slowly up to a very slow boil and then hold a simmer until meat falls off a carving fork inserted into the thickest part....This should take about 3hrs for a 4 or 5lb piece.

Serve hot with a mustard sauce, carrots, baby potatoes and peas...

Allow to cool in the water before refrigerating....and do so on a plate covered in foil...

 

[whitekingd]

This is from the Presto Model

4 lbs corned beef
2 cups water with rack
in cooker
1 clove garlic
1 bay leaf

METHOD: Cover corned beef with cold water and let soak for one hour. Place 2 cups water in Cooker with rack. Cut garlic clove in small pieces and insert in beef with a sharp knife. Add bay leaf. Place meat on rack. Place cover on Cooker. Allow steam to flow from vent pipe to release all air from Cooker. Place indicator weight on vent pipe and cook 44 minutes with stem at COOK position. (15 lbs) Let stem return to DOWN position. This book has NEVER forsaken me!

 

[whitekingd]

It should say,

Presto Model "60" book

 

[volvoguy87]

Thanks.

I'll give it a try.
Dave

 

[brisnat81]

the Slow Speed Way

I use the following to do a 4 to 6lbs piece of Corned Silverside

Rinse the meat well.
Put the following in a crock pot
Add half a cup of Brown Sugar, 2 Bay Leaves, 5 cloves and 5 pepper corns, 1 cup of vinegar.

Put the meat in on top and cover with water

Switch on to low and let it run 6 hours if fresh or 8 hours if starting from frozen.

Meat comes out nicely spiced and that tender you can cut it with a spoon.

 

[danemodsandy]

Here's the Quickest One I Know:

2 slices pumpernickel or rye bread
Gulden's mustard
Corned beef
Half-sour pickle spears

Apply mustard to pumpernickel. Place corned beef between slices. Garnish with half-sours. Eat.

Pastrami may be substituted for the corned beef. Serves 1.

 

[mrb627]

Corned Beef

I usually just buy the Pre-marinated corned beef in the butcher department. It is packaged with a seasoning packet. I throw it in the crockpot and it is amazing.

Please post your recipe for scalloped potatoes.

 

[tlee618]

I also love corned beef but do not fix it to often as it is rather expensive down here for some reason. When I do I usually do it in the pressure cooker as well. This part is a trick that I learned from my mom. After cooking I place the beef in a large pie plate or pan and then find another that fits over the top of the meat so that it touches the top of it. Then place something really heavy on it. I usually use the KitchenAid mixer. Let that sit for a couple hours. By pressing the beef you make it very easy to slice without any of the stringy effect you get otherwise. It makes really great sandwiches this way.

 

[volvoguy87]

I did it!

First, I ran out of time for the scalloped potatoes, so we had mashed instead. (My mashed potatoes are great, just don't tell your cardiologist.)

I took Mr. WHITEKINGD's recipe and modified it slightly. The corned beef brisket I had had pressure cooking times listed on the package so instead of 44 minutes, I cooked it for 1 hour at 15 psi. I used the spice packet as well as some garlic and a bay leaf and it came out just perfect. It was a really wonderful dinner and I'll likely make it again.

Sandy, your recipe is a good one. I am a good Jewish guy so I know that one well. Sometimes, when I'm feeling adventurous, I'll have it on swirl rye/pumpernickel bread. It is best when served with a chilled Dr. Brown's black cherry soda. Also, it is NEVER EVER appropriate to have your recipe with white bread and/or mayonnaise! I cannot stress that last point enough!

My camera was out of memory, otherwise I would post pics.
Thanks for the tips,
Dave

 

[whitekingd]

Great Deal!!

I feel great that I helped a little bit with the old Presto recipe! Thank you for the recognition and am glad everything went well!

 

[danemodsandy]

Dave:

"
Sandy, your recipe is a good one. I am a good Jewish guy so I know that one well. Sometimes, when I'm feeling adventurous, I'll have it on swirl rye/pumpernickel bread. It is best when served with a chilled Dr. Brown's black cherry soda. Also, it is NEVER EVER appropriate to have your recipe with white bread and/or mayonnaise! I cannot stress that last point enough! "

Yeah, the goyim can do strange and terrible things to good delicatessen (insert sigh here). My late partner thought pastrami should go well with Miracle Whip. And he couldn't get his head around what Dr. Brown's costs. I am a big fan of Cel-Ray, the celery tonic. Wonderful with pastrami, even better with lox and cream cheese on a bagel (plain bagel, paper-thin sliced onion, and sliced tomato). I'd be eating a bagel with lox like that, with a Cel-Ray and half-sours, and he'd be shaking his head over the cost. Hey, you only go around once (and of course, with him it was steak).

Anyway, glad you already know the recipe - a person can never have too many options when it comes to corned beef.

 

[passatdoc]

Where we live, you can buy a packaged corned beef in the market with the spices included (either in a separate packet, or else the beef is rubbed with the spices and then plastic-wrapped). My father, who is no gourmet chef, used to make the best corned beef by simply placing one of these corned beef cuts in a Crock Pot and slow cooking it for 8-10 hours. I believe he used the "low" setting. He would add perhaps a half cup of water to keep things moist during the process, and added nothing else except the enclosed spices.

 

[mrb627]

PassatDoc

I am right there with you on that. Makes great corned beef. I usually prepare corned beef once or twice a year and always get the pre-packaged brand in the meat department. I can't for the life of me remember the brand name, though. My mouth is watering just thinking about it!

Malcolm

 

[perc-o-prince]

packaged corned beef in the market with the spices included

Got two of them in the freezer now! I wait for a good sale then buy a couple. Corned beef all year long!

I use the slower method, stovetop style. Rinsed beef in the pot, water to cover, empty spice packet in, throw in a couple of bay leaves, tsp black peppercorns, 1/2 tsp mustard seed, and a head (not clove) or so of garlic. Bring to a low boil and reduce to a simmer when covered. TIP: drizzle a little, maybe a tbsp, of oil in the water to help prevent a boil-over! 2-3 hours in, depending on the size, throw in the carrots and potatoes. As soon as the veggies are done, take 'em out and pop the quartered (or sixthed if it's big) head of cabbage in. As soon as that's done, the beef should be done as well, about 4 hours for a good sized one.

If I'm just doing the beef for sandwiches and hash, I do the same for spices and cooking time. A paring knife should easily pierce the thickest part when it's done.

Volvoguy87: here's a goyim that would never, ever, commit sacriledge by putting CB on anything but rye (or close variant like pumpernickel), and certainly mustard only! Maybe a little swiss, and a half-sour on the side!!!!

I wanna road trip to the Carnegie Deli.... NOW!!!!!

Chuck

http://www.carnegiedeli.com/home.php

 

[rayjay]

Hey Guys. Try Chucks recipe, but replace most of the water with a can of beer or two. We do the same as he does, but use beer. Takes some of the salt out and makes it very very tender. We use the crock pot, or sometimes the stove.

Ray

 

[volvoguy87]

Good, but not the swiss!

Cheese on a corned beef sandwich? (shakes head in shame).
Just for that, you will have to have a knish and an eggcream too!

The corned beef was so good and this discussion keeps reminding me of it. I might have to go make another corned beef.

Time to break out the pressure cooker again,
Dave