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Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker.
I like to make homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
Pressure cooking is a much faster process than braising the corned beef traditionally. It takes about 60 to 90 minutes for a normal corned beef brisket, or about 20 to 25 minutes per pound. You can also cut the corned beef into slabs to speed up the cooking time by 20% to 30%.
I usually cook the corned beef in either chicken or vegetable stock, but plain water works as well.
Once cooked, I love to eat this as corned beef and cabbage, in corned beef Reubens, or as part of corned beef hash.
Add the corned beef to a pressure cooker and add enough stock or water to fully cover it. Add the vegetables and spices then seal the pressure cooker.
Bring to high pressure and let cook for 60 to 90 minutes. Once cooked, remove it from the heat and let the pressure naturally dissipate. Carefully open the pressure cooker and remove the corned beef. Serve it with roasted vegetables, braised cabbage, or in sandwiches.