Corned Beef
© Spirit Media 2004-2008 All Rights Reserved
This is a very old-fashioned way of cooking, and I'm sure everyone has a miserable memory of boiled chicken from their childhood that they would rather not relive. But boiled meats can be delicious, and they often feature the lesser cuts of beef that are also less expensive! Corned beef is a perfect example, and this recipe works great in a pressure cooker.
1 3- to 4-pound corned beef brisket
beef stock
3 carrots, peeled and cut into 1-inch pieces
3 stalks celery, peeled and cut into 1-inch pieces
8 small new potatoes
1 bay leaf
Put the beef in a stock pot and cover with cold water to by 2 inches. Bring to a boil over medium high heat and use a ladle to remove the froth that rises to the surface. Simmer beef, covered, 3 hours, or until tender.
Remove from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat.
Rinse out your stockpot and put the beef back in. Cover with beef stock and bring to a simmer. Add the remaining ingredients and simmer until vegetables are tender.
Remove the beef from the pot and slice. Serve with the vegetables and any garnish you like (like mustard).
Published: 01/26/06
© Spirit Media 2004-2008 All Rights Reserved
