The pressure cooker remains a favorite galley gadget for many sailors. And it is just perfect for your upcoming St. Patrick’s Day celebration of corned beef and cabbage. What would normally take at least 3 hours to cook, takes half the time; half the propane. And it’s easy, using salted, packaged meat and hearty vegetables that can be stored and banged around for a good long time. So the lesson here…don’t wait for St. Patty’s Day to serve this. Keep corned beef and cabbage in mind year round.
Corned Beef & Cabbage
2-3 lbs packaged corned beef brisket, with spice packet
1 bottle of beer
2 cups water
4 garlic cloves, smashed
1 stick cinnamon
2-4 bay leaves
1 teaspoon peppercorns
6 carrots cut in half
6 red potatoes, quartered
1 head of green cabbage, cut into 6 wedges
Salt & pepper
Take the beef brisket out of its package and place it in your pressure cooker. Most people rinse the meat first but we were low on water (have you been there?) so we just placed it straight in. If you have a basket for your pressure cooker, use it. It helps to easily lift the whole meal out of the pot. Pour a can or bottle of beer plus 2 cups water into the pot.
Throw the crushed garlic, spices and the spice packet into the pot. Secure the lid tight, light your stove and bring your pot up to pressure. Once at pressure keep your flame on medium and cook for 1 hour 15 minutes. Plenty of time to have a Guinness or two. Or make Irish Soda Bread. Which we did. (see the following post)
After 1 hour 15 minutes, release the pressure according to your particular pressure cooker’s instructions. When all pressure is released, slowly unscrew and remove the lid.
Place the vegetables on top of the brisket, return the lid to it’s secured, locked-down position. Light your galley stove and bring your pot up to pressure. Cook under pressure for 8 minutes.
Again, release the pressure and slowly unscrew and remove the lid.