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It's the brine cured, boiled meat season.

techs

techs

Lifer
I've got me a nice corned beef brisket ready to go into the pressure cooker.
Plus, a nice cabbage.

nom, nom.
 
Why the pressure cooker? I do mine in a stock pot so I can add lots of cabbage, carrots, and sometimes potatoes. Love a whole red cured corned brisket, none of that grey cured tasteless nonsense.
 
preCRT said:
Why the pressure cooker? I do mine in a stock pot so I can add lots of cabbage, carrots, and sometimes potatoes. Love a whole red cured corned brisket, none of that grey cured tasteless nonsense.
Click to expand...

Yeah, not seeing why anyone would use a pressure cooker when crockpot or cast iron in the oven works just as well.
 
Because with a pressure cooker you can get it done in an hour or less and it will taste just as good as the boiled one that took 4 or 5 times as long.
Potatoes, carrots, cabbage, etc will take all of 5 minutes in the pressure cooker as well (as long as you like mushy cabbage).
 
Uppsala9496 said:
Because with a pressure cooker you can get it done in an hour or less and it will taste just as good as the boiled one that took 4 or 5 times as long.
Potatoes, carrots, cabbage, etc will take all of 5 minutes in the pressure cooker as well (as long as you like mushy cabbage).
Click to expand...
Exactly, though I do boil the cabbage on the stove separately.

I don't have the time to sit around simmering the corned beef for hours. Besides, I always end up cutting off the ends to sample it. Way too often, I might add.
 
Uppsala9496 said:
Because with a pressure cooker you can get it done in an hour or less and it will taste just as good as the boiled one that took 4 or 5 times as long.
Potatoes, carrots, cabbage, etc will take all of 5 minutes in the pressure cooker as well (as long as you like mushy cabbage).
Click to expand...

Those who like the aroma of corned beef cook it slower on purpose.
 
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