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Corned Beef w Sweet Spicy Mustard Glaze (pressure cooker)
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Mon Mar 21st, 2011 11:44 pm
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Vargr
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Pressure Cooker Corned Beef with Sweet Spicy Glaze
Vargr has done this 3 times now, and the pressure cooker turned the corned beef into the most juicy, tender, fall apart on your fork version of corned beef that wuffy has ever eaten. Then the glaze to go with it – spicy and a little mustard-y heat with a strong sweet note that is mellowed and rendered more savory by the mustard.

The first time was for a more “traditional” corned been and cabbage dish (this recipe is just the corned beef alone, though some veggies are added to the cooking water for additional flavor). It turned out so good, the next day wuff scooped all the veggies out of the broth that was left in the cooker, added a little more water and 'refreshed' the spices a bit, and put 2 more sections of beef (about 8 lbs total) into it, and cooked those.

One got the glaze treatment, the other was wrapped “as is” and frozen to make hash later. The first batch was cooked at pressure for 55 minutes, and was delicious and tender. The next day's double batch was run for 1 hour, 20 minutes at working pressure, and was even more tender and juicy than the first!

This is, hands down, the absolute best version of Corned Beef that Vargr has ever eaten!

Note: If you want to make corned beef hash or similar dishes, you might want to skip making the glaze. The mustard and sugar aren't QUITE as compatible with those savory dishes. However, if you like making corned beef sandwiches, then by all means do the glaze part. You'll love the hints of sweetness and mustard added to whatever else you like to dress your sandwiches up with!


Ingredients:
1/4 – 1/3 C cider vinegar
3 Bay leaves
2 Tblsp. Minced Garlic
2 tsp. Mustard Powder
2 tsp. Ground black pepper
1 tsp. Fennel seed
1/2 tsp. Marjoram
2 carrots
1/2 medium onion
2-3 C water

(For the glaze)
“Safeway brand” sweet and spicy southwestern style mustard
Brown sugar

4lb corned beef (point or flat, whichever is cheaper) w/ season packet

Preparation:
Cut the onion into 2-3 wedges.

Put a trivet in the bottom of your pressure cooker to keep the meat from resting on the metal. Or, alternately, use the carrots and onion wedges to under the meat to hold it up during the initial heating. For this recipe, the veggies are just for seasoning. If you wish to make “corned beef and cabbage”, you can replace the veggies with about a dozen of those “fake” baby carrots, and a goodly portion of potatoes (russets cut into Large wedges, or some of the smaller gold or red 'waxy' potatoes, kept whole).

Put all the spices, cider vinegar, veggies, and water into the pressure cooker. Add the corned beef and the juices in the package, as well as the seasonings in the pack (if your brand included them).

Attach the lid, and bring to cooking pressure over high heat. Reduce heat to “maintenance” temperature (just steaming lightly).

Start the timer when the cooker reaches operating pressure.For 4 pound chunk, I ran it about 1hr, 5 min. I also made a doubly batch of 2 each 4 pound pieces, and ran that for 1 hr, 20 minutes.

Turn off the heat, and allow pressure to reduce naturally for about 15 minutes. Then you can either vent it (will steam the place up pretty good), or use “quick cool” method by running cold water over the sides in the sink.

Remove top, and allow to cool for another 15-20 minutes or so before trying to handle (the meat will be VERY fragile and tender).

Line a raised-side cookie sheet with tinfoil. Gently remove the meat to the foil-lined cookie sheet.

Using the back of a soup spoon, smear the mustard over the top and sides of the meat in a thin coating. Don't have to be totally even, but try to make sure it all has at least a little bit over the meat. Then sprinkle with brown sugar until the whole surface is lightly covered (can use the back of the spoon again to mash and spread out clumps, but don't be too particular because they'll melt and run in the next step). Also, using the back of the spoon as a “shelf”, sprinkle the sides of the meat too and press the sugar into the mustard with the back of the spoon.

Set a rack in the oven about 6 inches under your broiler. Slide the cookie sheet in and crank on the broiler to highest setting. (Its okay to start from a cold oven, you're working with the radiant heat here, not baking it.)

Broil the roast for roughly 6-7 minutes. Watch it closely after the first 4-5 though. You want the sugar to melt and begin to brown and caramelize, but not to char and blacken (a bit of black won't hurt though – tastes pretty good, actually! :-) )

Remove (CAREFUL its REALLY hot now!) and allow to rest for 5 minutes or so before carving. Cut across the grain for best results, but it'll be so tender that slicing it in any direction might be a bit of a challenge.


Happy Eating!



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 Posted: Wed Mar 23rd, 2011 11:46 am
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kodiak
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Quick question. Are you using the stovetop cooker or a plug-in appliance?

Last edited on Fri Mar 25th, 2011 01:04 am by Vargr

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 Posted: Fri Mar 25th, 2011 01:04 am
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Vargr
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kodiak wrote: Quick question. Are you using the stovetop cooker or a plug-in appliance?
Using a stovetop version here at the wuff's den! :)

It's a Fagor set, picked up on Amazon.com.  Set includes 1 15PSI lid, one glass "serving" and warming lid. An 8qt and a 4qt bottom, a steamer, a trivet, and instruction and cook books. Also picked up a spare gasket while shopping for it, "just in case" since it seems the gasket is probably the main item to potentially wear out. Total price was a bit over $100.

As far as wuff knows, they're still on sale there, and wuff doesn't regret spending a bit over a C-Note on this acquisition. Probably some of the best-spent funds on any cook stuff in Vargr's kitchen.




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 Posted: Wed Feb 1st, 2012 12:35 am
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Vargr
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Wuffy update on the original recipe...

While visiting out in CA, wuff introduced this delightful repast to Boojum and Barbara.  We've actually made it two times, for a total of 3 corned beefs (1 package in the first, and two in the second). In doing so, we modified the process slightly, which resulted in some truely scrumptious veggies to accompany the already excellent meat.

Here's what we've been doing...

Firstly, we reduced the veg in the initial boil to just a couple carrots and some onions.  The idea is to use those to give up their flavor to the meat, and when that is done, remove them and toss them out (or feed them to the doggie making puppy eyes at you in the kitchen).

Remove the meat to a foil-covered cooke sheet, which you'll use later to do the glaze. Finish off the meat as per the original recipe.

Meanwhile, in the cooker, using the liquid from the corned beef, it's time to create some really fantastic veggies!

Here's the 3 essentials.  In roughly equal proportion:

Red potatoes. (Whole, if small, or halved/quartered, if larger)
Yellow onions (Cut is 1/8ths wedges)
Carrots (Sliced into approx 1 inch hunks)

Start at about 2 pounds each, but you can ramp it up to what your cooker will hold.

You can also add:

Turnips (1/2 inch dice)
Pearl or "boiler" onions
Sweet Potatoes
Yellow Potatoes

No need to add any salt, pepper, or other spices. Just bring the cooker back to pressure, and cook at working pressure (15psi) for 10-12 minutes. The time really doesn't change with the amount of veggies. But it will take longer to come to pressure with more veggies.

The veggies that resulted were nicely tender, and fantastically flavored. We could easily make a full meal from the veggies alone.

All together, the meat and veggies make a really satisfying "comfort" meal. And this still rates as the best Corned Beef (with veg) meal I've tasted. And, with a pressure cooker, it all gets done in very reasonable time.

Give this a shot. You won't be disappointed.

Last edited on Sun Feb 12th, 2012 01:05 am by Vargr



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