The Ingredients (for 4 to 5 servings):
- 1.2 kg (or 2½ lb) of corned beef brisket
- 10 cloves of garlic, weighing approximately 30 g (or 1 oz)
- 8 g (or 1 tablespoon) of whole black peppercorns
- 6 g (or 1 tablespoon) of whole mustard seeds
- 6 g (or 1 tablespoon) of whole celery seeds
- 3 g (or ½ tablespoon) of whole fennel seed
- 2.5 (or 1 teaspoon) of Cayenne pepper powder
- 2 bottles of stout ale
- Thoroughly rinse the corned beef in the steamer basket of the pressure cooker, discarding any spices that were in the package with it.
- Lightly crush the garlic cloves and remove the skins.
- Place the peppercorns, mustard seeds, celery seeds, fennel seed, Cayenne powder, and garlic cloves into the bottom of the pressure cooker pan.
- Pour in the stout and heat the pressure cooker pan until the stout begins to boil.
- Turn down the heat and simmer the stout-and-spice mixture for 5 minutes.
- Place the steamer basket into the pressure cooker on top of the spices.
- Pour water into the pressure cooker to cover the corned beef by at least 2 inches.
- Place the lid on the pressure cooker and, following the manufacturer's instructions, cook the corned beef at high pressure for 50 minutes (100 kPa, or 15 psi).
- Remove the pressure cooker from the heat, and allow the pressure to subside gradually.
- Remove the lid and allow the steamer basket to cool before lifting it out of the pressure cooker.
This is a slightly spicier version of a recipe I found on a web site that publishes much advice on pressure cooking. It reduces the cooking time from 3 or 4 hours to just under one hour. And the added spices are a big improvement on the few and insipid spices in the corned beef packages that are available to me.
This is one of the side dishes in my St. Patrick's Day 2016 menu.
|*PC Stout Corned Beef, Caraway Cabbage, Two-Root Hash,|
and Dijon Mustard