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Old 03-13-2010, 01:56 PM   #1
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Has anyone cooked corned beef and cabbage in a pressure cooker?

I got a new pressure cooker and was wondering if anyone had any experience cooking corned beef and cabbage in it?

TIA
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Old 03-13-2010, 02:57 PM   #2
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I haven't but I would think as quickly as cabbage cooks that it would be mush in a pressure cooker. Maybe just pressure cook the corned beef, then later add the cabbage?
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Old 03-13-2010, 03:16 PM   #3
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I haven't but I would think as quickly as cabbage cooks that it would be mush in a pressure cooker. Maybe just pressure cook the corned beef, then later add the cabbage?
I was going to cook the corned beef and then take it out and add the cabbage and potatoes to the cooker and cook it for a few minutes on low pressure? Do you think that would work?
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Old 03-13-2010, 03:30 PM   #4
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Quote:
Originally Posted by Mackenzie View Post
I was going to cook the corned beef and then take it out and add the cabbage and potatoes to the cooker and cook it for a few minutes on low pressure? Do you think that would work?
Well, the potatoes will take a lot longer than the cabbage. Try this: cook the corned beef. Relieve the pressure, add the potatoes. Bring up to pressure, cook for recommended time for potatoes. Relieve the pressure, add the cabbage, then just cook without pressure for a few minutes, or until done to your satisfaction (the cabbage will indeed turn to mush in no time).
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Old 03-13-2010, 03:44 PM   #5
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I think Georgene has the right idea. At least it sounds right to me.
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Old 03-13-2010, 04:02 PM   #6
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I have a Wolfgang Puck electronic pressure cooker. I've made his corned beef and cabbage several times. The recipe calls for a 3 lb. corned beef w/ spices, beef stock, and beer. Set to MEAT setting (which would be HIGH) and bring to pressure for 70 minutes. Once finished, add potatoes, carrots, 1 head cabbage (cut into 6 wedges), onion...set on VEGGIE (which would be LOW) and bring to pressure for 7 minutes. It's wonderful!
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Old 03-13-2010, 04:06 PM   #7
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I have a Wolfgang Puck electronic pressure cooker. I've made his corned beef and cabbage several times. The recipe calls for a 3 lb. corned beef w/ spices, beef stock, and beer. Set to MEAT setting (which would be HIGH) and bring to pressure for 70 minutes. Once finished, add potatoes, carrots, 1 head cabbage (cut into 6 wedges), onion...set on VEGGIE (which would be LOW) and bring to pressure for 7 minutes. It's wonderful!
I have a cuisinart pressure cooker but I think I will be able to make the adjustments following your guidelines! My corned beef is almost 5lbs. The addition of beef stock and beer sounds good!
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Old 03-13-2010, 04:21 PM   #8
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I have a cuisinart pressure cooker but I think I will be able to make the adjustments following your guidelines! My corned beef is almost 5lbs. The addition of beef stock and beer sounds good!
Since your corned beef is larger, you may need to cook under pressure longer than 70 minutes. My Wolfgang Puck pressure cooker cookbook suggests adding 10 more minutes for every additional lb. of meat.
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Old 03-13-2010, 05:27 PM   #9
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Corned Beef Pressure Cooker

Georgene is correct at least I've done it that way many times.

I usually get a 3 pounder and cook for about 45 min, reduce pressure,
throw in potato and carrot for a few minutes, then off pressure and
add cabbage and cook without pressure. Cool beef so it slices well,
drain juices for gravy and serve. This is where I miss the potato and
rye bread and butter.
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Old 03-17-2010, 10:34 AM   #10
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pc corned beef & cabbage

great pressure cooker corned beef recipe_ you can substitute the beer for water of course: Fagor America : Corned Beef and Cabbage
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Old 03-17-2010, 10:37 AM   #11
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I've got mine in the PC right now. The recipe called for 3 pounds of corned beef at 70 minutes high pressure. I use a digital electric PC.

Then it said to let cool on its own, then open and add the potatoes and carrots and bring back to pressure for 5 minutes; quick-release the pressure, then add the cabbage wedges and put the top on but not under pressure and cook til the cabbage is tender.

BOY my kitchen smells DIVINE right now!
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Old 03-17-2010, 12:00 PM   #12
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I ended up cooking my corned beef and cabbage in a large pot on top of the stove. I was worried about timing everything so I just did it the way I always did. It came out fabulous!
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Old 03-17-2010, 01:03 PM   #13
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Try it next time - it came out perfect. I cooked 3 smallish new potatoes for my Mom, and the meat was tender and just right.
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Old 03-17-2010, 02:23 PM   #14
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In our family we do a 3 step process for corned beef and cabbage.

Boil, cooking bag then roast... been doing this since I can remember

First we boil the meat (3 lb average) in a beer/water combo (Irish beer of course! ) allowing it to come to a boil and let it go for 20 minutes then remove. (Saving 1/2 the liquid for later) This not only removes alot of the over salty taste of the meat but cooks in the beer flavor - yummmm

The we put it in a cooking bag in a 350 oven with some garlic cloves and chopped onion along with the little baggie of spices most corned beef comes with, for 75 minutes.

While that is cooking we chop the cabbage and boil in the reserved liquid from meat with more water added, for 15 minutes then drain.

When the meat is done let it rest 15 minutes then put it in a roasting pan with the cabbage and cook for an additional 15 minutes in the 350 oven.

Normally boiled potatoes and carrots would be served but this year we're doing mashed cauliflower and fresh green beans with mushrooms! YUMMO!

Happy St. Patrick's Day!!
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Old 03-17-2010, 03:41 PM   #15
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Can anyone tell me how to cook it in a crock pot? Thanks in advance
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Old 03-17-2010, 04:05 PM   #16
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Can anyone tell me how to cook it in a crock pot? Thanks in advance
What I do - slice an onion into thick rings, put that down first. Put your corned beef on top of that. Add the spice packet if you like. Pour a 12 oz. beer over the beef (use an LC one you like), add water to JUST BARELY cover the meat, put the lid on and let it go on Low about 8 hours.

If you want turnips or other veggies, put those in around the meat. I don't do my cabbage in there just because I don't much like cabbage cooked that way - I do it separately, panfried with bacon fat and bacon bits! '

I've also been known to do 2 briskets at a time in the CP, I just stack them, and then about 4 hours in, turn them over and put the one that was on the top on the bottom and vice versa, and keep cooking. I figure if I'm gonna dirty it up, may as well get my money's worth!
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Old 04-15-2012, 06:09 PM   #17
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Corn Beef & Cabbage Recipe for Pressure Cookers

Corn Beef & Cabbage - Pressure Cooker Recipe
Cooking Time: 2hrs
Servings: 6-8
Preparation Time: 5min


INGREDIENTS
2.5-3.5lb Beef Brisket
Salt & Pepper
2c Beef stock
1 can Beer
1 onion, quartered and chunked
4-5 cloves Garlic, rough chopped
Corned Beef spice- (Put in cheesecloth or teabag like Bouquet Garni, rather than leaving loose - that way you're not picking mustard seeds out of your teeth)
1 sm or 1/2 lg head Green Cabbage, quartered and chunked
3-5 Red Potatoes, quartered
2 carrots, chunked

DIRECTIONS
Salt & pepper brisket and add to cooker.
Add stock, beer, corning spice packet, onions and garlic
Seal cooker and set to cook (on a MEAT setting if you have one), for 1 ½ -1 ¾ hrs. (Some cookers will only set for 1 hr/60 minutes, if so, I then reset for another 30-45min.
Close vent and allow cooker to do its thing.
When meat cycle finished, open vent to allow steam to escape before opening lid. THIS IS VERY IMPORTANT!!!
Add remaining veggies; set to cook on a VEGETABLE setting if you have one, or for 10-15 additional minutes.
Again, vent to allow steam to escape before opening, then SERVE!
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Old 04-15-2012, 06:15 PM   #18
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Omit the potatoes. It makes a LC life much easier.
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