Corned Beef & Cabbage Dinner ~ Ready in an hour! (Pressure Cooker Recipe)
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Save time the day you want to serve your corned beef and cabbage dinner by cooking the corned beef up to 3 days ahead of time …
Could you try Irish soda bread in the new foodi?
Did you say you made bread in the foodie?
Mmmmm I’m having mine today!
That looked absolutely amazing Louise, thank you
I have always slow cooked mine and have always been pleased but I am going to sous vide this year and see what I like better. Thanks for the video!
I’m surprised you pressure cooked the meat after sous vide… interesting.
Looks,delicious.
I love corned beef and just bought a small brisket today. Do you have a recipe for just pressure cooking the meat, without the veggies…timing? I apologize if I missed it in these two videos. Thank you so much for all of your work and information you provide.
Good morning, Louise.
I watched both videos and I have two questions:
1. I prefer using the point cut, as I am very much "Mrs. Jack Sprat" and love gelatinous with fatty cuts. However, I do find the point cuts to shred more than slice, and I would love to attain a sliceable texture with a point cut. Would using the sous vide method, perhaps for less time on a point cut, help me achieve that?
2. I love the flavor of Guinness and a little malt vinegar as my cooking liquids in my corned beef and cabbage. But, your directions to use the resultant juices sound great. I totally understand not putting the liquids in while doing the sous vide. But would you recommend doing a cup of Guinness and malt vinegar and a cup of the juices during the pressure cook cycle to attain the flavor I'm looking for?
This looks so delicious! Easy to make too! 😊
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Great recipe! That glaze looks awesome👍
I got a pressure cooker… From the 50's.
Good Morning!