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St. Patrick's Day Special

(10 Votes)
SERVES
4
COOK TIME
1 Hr 5 Min

Heard of the blue plate special? Well, this meal is the St. Patrick's Day special. And we have it every year in Chicago 'cause we spend every St. Patrick's Day there, marching in the parade and enjoying the great food and festivities!

What You'll Need:
  • 1 (3-pound) uncooked corned beef with pickling spices and juice
  • 1 1/2 cups water, divided
  • 1 cup beer
  • 1 large head cabbage, quartered
  • 4 large carrots, cut into 3-inch chunks
  • 6 potatoes, peeled and cut in half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. In a 6-quart pressure cooker, place corned beef with pickling spices, 1 cup water, and the beer. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 60 minutes. Perform a quick release. 
     
  2. Remove lid; place corned beef on a cutting board; cover to keep warm.
     
  3. Add remaining water and remaining ingredients to pressure cooker. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 4 minutes. Perform a natural release.
     
  4. Remove lid; with a slotted spoon, remove vegetables to serving platter. Slice corned beef against grain and serve with vegetables.
     

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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If your looking for a pressure cooker check out QVC. I have two, a 4 qt and 6 qt. they come in handy.

The funny thing is that I was raised by a mother and father from Ireland. My mother passed away after a stroke when I was five and she was 40. But, thank God, my father remarried two years later (after I went through two years of hell and loneliness). I loved my stepmother, who was also from Ireland. And, I never, once, had corned beef at home. Never tasted it until I was an adult. We would have ham and cabbage, though. It was said the when the Irish immigrants came here, they couldn't afford the corned beef at the Jewish Deli so they stuck with ham. They had pigs in Ireland, so, they could have ham once in a while. Not too often in my parents' day. Meat was too expensive over there, too.

I've never bought a pressure cooker simply because the one we had, at home, in the 50's blew up in my mother's face. I'm sure they're safe today so, I must venture out to buy one. No, I doubt that I'd venture out to buy one. I'm an Internet purchaser. I don't like trying on clothes etc. So, Internet, here I come.

My first corned beef dinner and I could not have asked for an easier, more delicious recipe. My husband could not get enough. St. Patrick's Day is even better now...Thank You!

OK, I made this tonight so can now give an intelligent review. I made this exactly as directed with one small difference - I add an extra tablespoon of pickling spice to the pot, as we like that stronger flavor. Next time I will ad a bit of extra time, maybe 15 minutes, to the beef and subtract a bit from the vegetables. They were a bit too mushy and the beef still a bit tough, but it was still very edible and delicious. I have made corned beef on the stove top, in the oven (braised) and in the crockpot and this is the best!

added and add, duh. No way to edit.

Did you use a flat or point cut brisket? I bought a point cut and have been told it takes much longer when boiling. Will I need to increase the cooking time in my pressure cooker? I, too, LOVE my pressure cooker!!!

I love my pressure cooker! I tried this a couple of years ago in my pressure cooker and see where I went wrong. I included the potatoes with the meat and didn't cook it as long, so I had tough meat and mushy potatoes. I'm glad to have an actual recipe to use, and this makes more sense. Thanks!

Thank you Mr. Food. I just bought a pressure cooker and I would love to see more PC recipes.

Don't have a PRESSURE COOKER!

Thank You Mr. Food I'm sure going to give it a try. Kitrina Lakin

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