Follow these two recipes to make the tastiest corned beef and cabbage dish for dinner and a yummy beef gravy to serve over the top or with a side of mashed potatoes. This pressure cooker recipe works best with a Wolfgang Puck Pressure Cooker, but you can use any pressure cooker you like.
In general, pressure cooker recipes such as this are the best because they are so much simpler and easy to follow compared to other stovetop recipes. The bonus of a significantly decreased cooking time is nice, too.
Corned beef and cabbage is one of the best recipes with which you can benefit from using a pressure cooker rather than a pot on the stove. Corned beef and cabbage can take several hours when cooking on the stove or in the oven, but with a pressure cooker, it does not take as long.
This is one of the best-corned beef and cabbage recipes you can use since it is a Wolfgang Puck recipe. You can make it in your luxurious Wolfgang Puck Pressure Cooker, or use any pressure cooker of your choice, whether it is electric or stovetop.
Keep reading to see these recipes:
- Pressure cooker corned beef and cabbage
- Corned beef gravy
Wolfgang Puck’s Pressure Cooker Corned Beef and Cabbage Recipe
To view the original recipe – click here.
Ingredients You Will Need:
Cooking Instructions
- First, start with your corned beef brisket. Unwrap the beef from its packaging and drain all the juices. Trim off any excess fat with a small, sharp knife and then rinse the remaining beef with cold water.
- Place the corned beef in your pressure cooker with the bay leaves. If your brisket came with a seasoning packet, add that as well.
- Place the cabbage wedges in the pressure cooker, around the corned beef (you will need a large pressure cooker for this, at least 8 or 10 quarts).
- Add the potatoes, carrots, onions, and garlic cloves. After that, pour the beer over all the ingredients.
- Replace the pressure cooker lid and lock it into place, making sure the pressure release valve is closed. Turn on the pressure cooker. Wait for it to reach pressure, then set a timer for 90 minutes.
- After 90 minutes is up, turn off the pressure cooker and wait at least 10 minutes before releasing the pressure valve. Remove all the contents of the pressure cooker and chop the beef into cubes. Serve it all together on a large platter.
Tips
Once the beef and vegetables are done pressure cooking, the beef will most likely fall apart as you remove it from the cooker. If you want most of it to stay in-tact so that you can cut it in chunks, use two large forks to hold the brisket under both ends while slowly removing it from the pot.
To help the beef and vegetables maintain their moisture once removed from the pressure cooker, use a measuring cup or a ladle to take some of the juice from the cooker and pour it over your freshly cooked ingredients. You can also use the leftover broth and juices to make a gravy for a side of mashed potatoes to go with the beef. Follow the instructions below to learn how to make gravy from your hot beef broth.
If you have no desire to make your beef gravy, you can always buy gravy packets from the store. You could save much time by using an instant gravy packet, but you should understand that it is not nearly as delicious as making gravy straight from the actual drippings of a recently cooked corned beef.
Beef Gravy from Corned Beef
This beef gravy recipe is just one way to make gravy from your corned beef broth. You can change this; however, you want to meet your proportion needs or satisfy your taste buds, but you will generally want to follow these instructions to make the perfect consistency of beef gravy.
To view the original beef gravy recipe – click here.
Ingredients
Cooking Instructions
- Bring your beef broth to a boil. Add the garlic powder, onion powder, and Worcestershire sauce. Stir.
- In a small bowl to the side, use a whisk to combine the cold water and corn starch until well blended. Slowly pour the water and corn starch liquid into the boiling broth. Reduce the heat, and continuously stir until it starts to thicken.
- Add salt and pepper, and any other seasonings you think it needs. Serve immediately over corned beef or mashed potatoes.
Buy Vegetables and Meat Locally
When you buy your meat and produce from local farmer’s markets and butcheries, your ingredients and recipes will taste significantly better than when you use store-bought ingredients.
Even if the food at the grocery store is “freshness guaranteed,” you have no idea how long they have been sitting there and the exact process they went through to get to that store. When you buy from local sellers, you can see for yourself where the food comes from and even watch them cut up the meat in front of you.
There is nothing better in the world than being able to get food directly from the source. Unfortunately, not every town has a local market, so you may have to try using a subscription service that delivers fresh produce to your door.