Eveyone's got a favorite recipe; mine is fairly simple, but it does include one slightly odd ingredient.
In the past, I did a slow-cook method. After we moved to high altitude, I bought a pressure cooker for things like dried beans, and I thought that it might work well for corned beef.
I never looked back. I like it better cooked in pressure cooker than any other method I've tried.
This time, I used my electric pressure cooker, which is a little different in that it regulates the heat on its own and it doesn't let off steam as it cooks, so it doesn't lose as much liquid as the stovetop pressure cooker that's constantly releasing steam.
I cooked the corned beef with a quart of water, three tablespoons of pickling spice, and (here comes the weird ingredient) a quarter-cup of red wine vinegar.
Since I cook the veggies in the same broth later and I don't like fishing bits of bay leaf and odd crunchy bits out of the cabbage, I put the spices in a big teaball so it flavors the liquid but I can take it out later without having to do any straining.
It took a bit longer for mine since it was larger and I'm at high altitude.
As for serving, I particularly like the veggies that go along with corned beef, and I always make a lot of them. And I always serve the corned beef with horseradish for a little kick.
And of course, the next day, there are the options of corned beef hash, corned beef on rye, reuben sandwiches...or just another plate of corned beef and cabbage.
1 comment:
I use a tea ball for my simmering spices too.
-CJ McD
Post a Comment
I love to hear from you! Thanks for commenting!