Recipes

[terrier3]

On 2/11/2014 AnneMary said:

I usually cook mine the old way......boiled in water (lots of it) remove when cooked and then boil the cabbage and carrots in the juices. DH just adores this meal. And thank goodness it makes enough for at least 2 suppers.

Your cooking it in the pressure cooker intrigues me. You know the little packet of spices and seeds that comes with the meat.......do you leave it loose in the cooker (with water) or do you possibly put it in a cheese cloth bag or something? Reason I'm asking this is that I've always been afraid the seeds, etc. will fly up and clog the knob that lets the steam out. Would like to know about this as pressure cooking it sounds faster......and St. Pat's Day is coming and DH will be expecting THE DINNER!! TIA

You'll NEVER go back to boiling after using the pressure cooker!

Boiling seems to wash out a lot of flavor in the meat...the PC infuses the meat with flavor all the way through...plus the color stays better too.

I don't bother doing the cabbage in the PC and leave the spices loose...never had a problem.

[flbettyboop]

Cooked the Aldi's corned beef brisket in the pressure cooker. I agree with MALC and husband. Best I have ever had. Used Bob Wardens recipe, cabbage,carrots and potatoes. Loved the new pressure cooker.

Boop

[DiamondGirly]

On 2/11/2014 Zhills said:

Have you ever frozen corn beef? Before or after cooking? We like corned beef and cabbage but the packages are all so huge.

I freeze corned beef all the time (before preparing). I don't see why you couldn't freeze it after it's been prepared, also??