How to Cook Corned Beef – The Easier Method in Australia
Because we need some delicious beef recipes!
Words by Ashley
Updated: A week ago
Who are those people for whom the best things in life are free? For us, these things are either extremely costly or are demanding excessive efforts.
Take the example of corned beef! You can only enjoy this tender taste from heaven if you have spent a few hours tending to a not-so-easy recipe. We are talking about two hours at least. Spare more than two hours if you don’t want to ruin its flavor and tenderness.
There must be a solution! You just can’t spend your precious hours waiting for the beef to get tender.
If you are wary of spending lots of time cooking or of ruining the flavor and texture, you can use one of the two tricks. You can quicken up the process using a pressure cooker. Or you can ensure the tenderness with a slow cooker. And yeah, don’t forget the peace of mind that accompanies both methods. You don’t have to keep checking the meat for its doneness.
As legend has it, a corned beef recipe in a pressure cooker takes similar ingredients as what ingredients are taken up by a corned beef recipe in the slow cooker. Here are those ingredients:
- Silverside corned beef – 3 pounds
- Coarsely chopped celery – 1 stalk
- Coarsely chopped carrot – 120 g
- Coarsely chopped brown onion – 150 grams
- Water – 6 cups
- Peppercorns – 6
- Bay leaves – 2
- Light brown sugar – 2 tablespoons
- Malt vinegar – 2 tablespoons
Pro tip: Replace malt vinegar with apple cider vinegar if you want the meal gluten-free.
Now, we have gathered all the ingredients. We are good to move towards the cooking process.
Let’s start with the quicker recipe!
How to Cook Corned Beef in Pressure Cooker
This recipe will work great with a six-liter pressure cooker.
Put all the vegetables as well as corned beef into the cooker. Also add vinegar, bay leaves, peppercorns, and sugar. Now add only enough water to cover the beef piece.
Secure the lid.
Let the cooker attain high pressure and then reduce the heat.
Allow it to cook for up to 45 minutes.
Once this time is over, you should release the pressure of the cooker using the quick-release method. Let the meat stay in the cooking liquid for some time. Then remove, slice, and serve it.
How to cook Corned Beef in Slow Cooker
Throw all the ingredients including, vegetables, spices, corned beef, water, and vinegar in the slow cooker. A 5.5-liter slow cooker will work best here. Or you can opt for a smaller cooker.
Let it cook for the next eight hours.
After that, let it cool before slicing.
Slice, serve, and enjoy!
A Few Tips
Don’t forget to rinse the meat before cooking. If you do so, you might end up with way saltier meat than you would want. In fact, you should wash the piece several times to ensure excess salt is washed off. If you are worried about losing the flavor, don’t! The flavor is fully permeated into the meat and can’t be washed out.
You are allowed to throw vegetables for the side dish in the same cooker but that’s not recommended. Vinegar will add a strange and not-much-loved flavor to them.
You can use a smaller cooker (for slow cooking). If you do, make sure that the water you use is only enough to cover the beef. Also, decrease the amount of vinegar you use accordingly.
You can also add cloves to enhance the taste.
You can skip using carrot and onion. Again, that’s not recommended as these ingredients will enrich the flavor. But if you are not interested in eating them, you can discard them.
Stack up a few recipes to use corn beef leftovers. Yeah, it seems easy once you have delegated the responsibility of getting tender meat to your cooker. But if you look at the final product, you would appreciate the enormous meal you have cooked. So, be ready to use up the leftovers with some handy, easy-to-cook recipes for the week to come.
If you are thinking about using the same cooking liquid to prepare your sides and sauces, hold your horses. This might not be the best act you would do for your guest of the occasion. Instead, treat the sides with equal respect so as not to transfer the flavor of corned beef into them.
You can also replace water with beef stock for a richer flavor.
Let the meat cool down once it’s done to get finer slices.
Watch out for cutting direction. If you want a corned beef dish that is not only delicious but is also a delight to chew and digest, make sure you are cutting the piece in the right direction. Always cut the corned beef against the grain or the muscle fiber. This will shorten the muscles and make the meat easier to be chewed.
Don’t overfill the cooker with water. We all know that corned beef requires lots of water for cooking. Given it takes lots of time, you have to keep noting the water in your corned beef pot. But if you are using a pressure cooker, you wouldn’t want to worry about the meat losing its water because of the shorter time. A slow cooker will also free you from the worries of maintaining the right water level.
Experiment! You have served corned beef with potatoes, carrots, cabbage, and salads. You might also have come across sides that include lentils. If you are amazed by the variety of ways these vegetables and lentils are cooked before they are presented as sides, don’t be. The best corned beef side is yet to be served. And it can be you who invent that side.
So, what are your plans? Share with us!