Recipes

[flbettyboop]

Has anyone tried this? My daughter is visiting and she likes corned beef and cabbage. I just purchased one.

Hope it is as good as the spiral ham and ribs I have purchased in the past.

Boop

[Lacey1]

I have bought them, put them in the pressure cooker-IMO, they are as good as they come.

[Gooday]

It's good. As an aside, I bought one from Wal-Mart last month and it was really good as well. I make corned beef a lot and my all time favorite is Cook's. Some Target's carry it as does Albertson's/Jewel's stores.

I make mine in the crock pot. I do not care for boiled cabbage so I fry up some bacon, remove it and then put in cut up cabbage. I add black pepper, toss it for 10 minutes on medium heat. I then lower the heat and put a lid on it for another 15 minutes. Then I add the crumbled bacon when I serve it. It's much tastier than boiled cabbage.

I also make smashed potatoes and add horseradish to it.

[TrishTX]

I cook mine in the 6 qt. Nesco. I put a little water on the bottom and set the meat on a rack in the roaster. It always come out tender and so good! I bet this would work for the Nina cooker, too.

[Zhills]

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

[terrier3]

On 2/10/2014 lacey1 said:

I have bought them, put them in the pressure cooker-IMO, they are as good as they come.

I have tried both slow cooker and pressure cooker versions...

IMO, the pressure cooked corned beef is a LOT better!

[AnneMary]

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

[MALC]

I bought one last year, and it was the best I'd ever had. My Irish husband, who grew up having it, agreed.

[debic]

I smoke mine on the grill, it's pretty good that way.

@AnneMary When I use that type of spices I use a large tea ball to hold them in place.

[Lacey1]

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

AnneMary, When I put it in the PC-I rinse it and pat dry, then I rub it with an herbed mustard, (also from Aldi's!). I prepare about 1-2 cups of liquid-broth, water, etc. I just dump the spice pack in the water, I put the meat on the rack and set it in on top of the liquid. If it's a big piece of meat, I cut it in half. Depending on the size, I cook it at high pressure for about 90 minutes. I never have any problems with spices/herbs blocking the valve. I hope this info is useful to you!