If you love the tender and juicy corned beef that is traditionally served on St. Patrick’s Day, but don’t have the time or patience to brine it for days, this recipe is for you. You can make your own quick-brine in just an hour, using salt, sugar, spices, and water. Then, you can cook the corned beef in a pressure cooker or a slow cooker, along with potatoes, carrots, cabbage, and onions, for a hearty and satisfying meal. The result is a succulent and flavorful corned beef that melts in your mouth, and a medley of vegetables that soak up the delicious juices. This is a perfect dish to celebrate the Irish heritage, or to enjoy any time of the year.
Preparation and Cooking Times
Cooking Time: 1 hour 30 minutes (pressure cooker) or 8 hours (slow cooker)
Servings and Serving Size
Nutritional Information (per serving)
- Calories: 489
- Protein: 32 grams
- Fat: 25 grams
- Carbohydrates: 34 grams
- Fiber: 6 grams
- Sodium: 1,263 milligrams
Ingredients
- 2 liters of water
- 200 grams of salt
- 100 grams of brown sugar
- 10 grams of black peppercorns
- 5 grams of mustard seeds
- 5 grams of coriander seeds
- 5 grams of allspice berries
- 3 bay leaves
- 2 kilograms of beef brisket, trimmed of excess fat
- 1 onion, peeled and quartered
- 4 cloves of garlic, peeled and smashed
- 4 sprigs of fresh thyme
- 2 sprigs of fresh parsley
- 800 grams of baby potatoes, scrubbed and halved
- 400 grams of baby carrots, peeled and trimmed
- 1 small green cabbage, cored and cut into wedges
- 50 grams of butter, melted
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Method of Preparation
- In a large pot, bring the water, salt, sugar, peppercorns, mustard seeds, coriander seeds, allspice berries, and bay leaves to a boil over high heat, stirring to dissolve the salt and sugar. Turn off the heat and let the brine cool slightly.
- Place the beef brisket in a large ziplock bag or a baking dish. Pour the brine over the beef, making sure it is fully submerged. Seal the bag or cover the dish with plastic wrap, and refrigerate for one hour.
- Drain the beef and rinse it well under cold water. Pat it dry with paper towels. Discard the brine.
- If using a pressure cooker, place the onion, garlic, thyme, and parsley in the bottom of the pot. Place the beef on top of the aromatics, and add enough water to barely cover the beef. Lock the lid and bring to high pressure over high heat. Reduce the heat to maintain the pressure, and cook for 70 minutes. Release the pressure naturally, and transfer the beef to a cutting board. Cover loosely with foil and let it rest for 10 minutes. If using a slow cooker, place the onion, garlic, thyme, and parsley in the bottom of the pot. Place the beef on top of the aromatics, and add enough water to barely cover the beef. Cover and cook on low for 8 hours, or until the beef is fork-tender. Transfer the beef to a cutting board. Cover loosely with foil and let it rest for 10 minutes.
- While the beef is resting, cook the vegetables. If using a pressure cooker, drain and discard the cooking liquid and aromatics from the pot. Add the potatoes, carrots, cabbage, and enough water to cover the vegetables. Lock the lid and bring to high pressure over high heat. Reduce the heat to maintain the pressure, and cook for 5 minutes. Release the pressure quickly, and drain the vegetables. If using a slow cooker, transfer the cooking liquid and aromatics from the pot to a large saucepan. Bring to a boil over high heat, and cook until reduced by half, about 15 minutes. Add the potatoes, carrots, cabbage, and enough water to cover the vegetables. Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes. Drain the vegetables.
- Preheat the oven to 200 degrees C (180 degrees C fan-forced). Arrange the vegetables in a single layer on a baking sheet. Drizzle with the melted butter, and season with salt and pepper. Roast for 10 minutes, or until golden and crisp.
- Slice the beef against the grain, and arrange on a large platter. Surround with the roasted vegetables, and sprinkle with chopped parsley. Serve hot, with mustard or horseradish sauce if desired.
Tips for Culinary Success
- To make the brine more flavorful, you can add other spices, such as cloves, juniper berries, or bay leaves, to the pot.
- To make the beef more tender, you can marinate it in the brine for longer, up to 24 hours. However, do not over-brine it, as it may become too salty or mushy.
- To make the beef more moist, you can baste it with some of the cooking liquid halfway through the cooking process.
- To make the vegetables more colorful, you can use a mix of different types of potatoes, carrots, and cabbage, such as red, purple, or yellow varieties.
Anticipated FAQs
Q: What is the difference between corned beef and brisket?
A: Corned beef is brisket that has been cured or pickled in a salt-based solution, usually with spices and herbs. Brisket is a cut of beef that comes from the lower chest or breast of the animal, and is typically cooked slowly over low heat until tender.
Q: Can I use a different cut of beef for this recipe?
A: You can use any cut of beef that is suitable for slow cooking, such as chuck, round, or rump. However, brisket is the most traditional and preferred cut for corned beef, as it has a good balance of fat and lean meat, and a rich flavor.
Q: Can I cook the beef and vegetables in the same pot at the same time?
A: You can, but you may end up with overcooked or mushy vegetables, as they cook faster than the beef. It is better to cook them separately, or add them to the pot later, to ensure they are cooked to your liking.