AP Loc: Massachusetts

New England Corned Beef boiled dinner is a big favorite on "St. Patrick's Day". I cooked it in my 8qt Kuhn Hotel pressure cooker, using 1 gal. of spring water.

With heat on high, I waited for the water to come to a boil. Then, I placed placed a 2 inch high wire rack into the water and placed the small 2 1/2 lb corned beef on wire rack with a large sprinkle of Pickling Spices on top of corned beef fat side up.

When water starts to boil, place cover on tight and cook on high for at least 1hr. When cooking time is through, let rest in pot 10-12 minutes then release steam and open cover. Remove cover and place corned beef and dish cover with foil and place in toaster oven on low 175-200 to rest while cooking veggies.

Next, remove 1qt of water in pot. Add 2 med red potatoes not pealed and cut rough, 2 med Idaho baking potatoes pealed and cut rough, 3 lg Carrots pealed (bought separately in store) also, cut chunky!

Place veggies in Corned Beef flavored water and again bring water to boil. Cook 12-15 minutes. This meal is a faster to cook in a presser-cooker, all flavors are held the pressure-cooker not escaping!

This fine dinner will take at least double the time or longer, and, my dinner was small, and delicious!

CIAO, AP

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Tom DePuy Loc: Waxhaw, N.C.

Looks good AP, glad you enjoyed it.

John Lawrence

Who wouldn’t smile with a delicious dinner like that in front of them, AP. You have a different recipe for every occasion and should think about putting them together in an informal cook book for family and friends. You could begin with the dishes you’ve already posted on UHH and go from there. The food we cook is part of who we are and deserves to be passed on to future generations.

Bon Appetito,

John

jeep_daddy Loc: Prescott AZ

Pressure cooking does cut down on the time for sure. I did mine in a crock pot but it took 5 hours for the meat, then only about 20 minutes for the rest.

AP Loc: Massachusetts

Welcome, John Lawrence! THANK YOU for the kind words, good to hear from you. I love cooking different holiday foods & events! I still have a Cook Book in the back of my mind. Right now I have a smile on my face! AP

AP Loc: Massachusetts

Hi, Tom DePuy! This simple tasting dish is very easy to make. It's just the waiting that takes the longest time! AP

AP Loc: Massachusetts

You're right, jeep_daddy. Pressure-Cooking saves quite a bit of time. And, the flavor is locked in. CIAO, AP

Earnest Botello Loc: Hockley, Texas

It looks yummy, AP, thanks for making me hungry.

markngolf Loc: Bridgewater, NJ

Well done!! I've been cooking corned beef, potatoes, carrots, cabbage on or near St. Paddy's Day for 35+ years. It's a great meal - not very healthy, but delicious!!
Just had the rest last night. My wife's last name is Kelly! Need I say more?
Mark

PH CIB

You are a Master Chef !!! My Pressure Cooker Meals always taste bland !!!

AP Loc: Massachusetts

Earnest Botello, Welcome! I had two of these tasty dinners this week. I have to say Earnest, you would love this "St. Pattie's Day" treat. Not over spiced all . . . AP

AP Loc: Massachusetts

I too, cook corned beef & cabbage 3-4 times throughout the year! It's simple to make, I use my Kuhn 8qt. Hotel pressure cooker every time, it gives me very tender and very flavorful tasting meat. After meat is cooked about 1 hr, I let the steam release in the pot. Then I remove cover, and place meat into dish to rest covered with foil and place in toaster oven 150º resting.

Now the veggies. I peal 2 med Idaho baking potatoes, along with 3 med red-potatoes (not pealed) and 3 heavy pealed carrots, all veggies cut heavy even in size.

In pot, I removed 5 ladles of water, and placed all veggies in water to cook under high pressure, 12-14 minutes, NO LONGER! Served with Gray Pounpon mustard . . . I loved your Food Story! CIAO, AP

AP Loc: Massachusetts

Welcome, PH CIB! If your food taste bland, in your pressure-cooker, try this! My pressure-cooker is not electric. My stove electric, the best you can buy, INDUCTION! All my pressure-cookers work with induction heat.

When using your pressure-cooker, do not go by the instruction book! Use you cooker with tough meats that take hrs to cook. Beef Shank, Lamb Shank, Rump-Roast, these roasts take hours to cook or bake in your oven.

We'll say, your going to cook a rump roast. With season all around meat, brown meat on all sides. Pour 1 cup of red wine over meat, and 1 can of liquid beef stock, no other liquid! Still uncovered, watch pot until liquid starts to bubble. Add cover and lock tight! Cook meat with med-large rough chopped onion, and 4-5, cloves garlic smashed & cut in half, add a sprinkle of chyanne pepper flakes.

Cook Chuck-Roast under high pressure 3 1/2 to 4lb cook 1 1/2 hrs. Do not open or release steam quickly!

You are not getting any flavor in your pressure-cooker, because you are using too much liquid, (stock). Or, you do not have enough food in the pot!

Pressure-Cooking is very good and a fast way to cook! Buy stainless steal. I buy used! Shop around, AP

bobbyp7714 Loc: Orange MA

For me one of the secrets is not to cook the cabbage too much. I like it a little crunchy. If you cook it too much it becomes soggy and loses its flavor.

AP Loc: Massachusetts

Very good point, Bobby P 7714, and Welcome! I normally submit more story telling photos, but, I'm going a bit easy these days. You, and my other Cook Chef, John Lawrense, are keeping me on my toes!

I think I mentioned cooking boiled is easy and fun to do. The Corned Beef takes the longest to cook, try to cook this carefully. A 3lb Corned Beef in a pressure-cooker on high should take about 1hr. Let cool and rest in pot!

After completed, open cover remove veggies and plate. A fine tasty dinner waiting to be eaten! CIAO, AP