50 Minute Corned Beef Brisket Recipes
50-MINUTE CORNED BEEF BRISKET
Quick and easy tender corned beef brisket done in the Instant Pot® - no need to cook it for hours the old-fashioned way!
Provided by Merle24
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
- Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
- Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.
Nutrition Facts : Calories 262 calories, Carbohydrate 3.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Fiber 0.1 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1129.1 mg, Sugar 2.4 g
BRAISED CORNED BEEF BRISKET
I found this recipe on another website several years ago, and decided to give it a try. The author of this recipe said you would never go back to boiling or slow cooking corned beef brisket after doing it this way, and she was right! I never have. Some people will say that braising requires a lot of liquid, but that is not true. The definition of braising is searing the meat, then cooking in a closed container. This recipe uses ONLY 2 tablespoons of water. (Corned beef is brined, so it will release it's own juices while cooking.) It comes out so tender and delicious, with a nice caramelized outside, that you may never go back! Every year for St. Patty's Day since coming across this recipe, I serve this with a choice of bread or rolls, (Pretzel rolls are a favorite), a variety of mustards and cheeses, and pickled red cabbage. We like it so much we have it a few times during the year, too!
Provided by Chef PotPie
Categories St. Patrick's Day
Time 6h45m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. (Yes, only 2 tablespoons!) Cover pan very tightly with double aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours. Resist the temptation to check on the meat during this long braise. It will release too much steam and your brisket will dry out.
Nutrition Facts : Calories 588, Fat 44.4, SaturatedFat 14.6, Cholesterol 222.1, Sodium 2571.2, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 41.4
50-MINUTE CORNED BEEF BRISKET
Quick and easy tender corned beef brisket done in the Instant Pot® - no need to cook it for hours the old-fashioned way!
Provided by Merle24
Categories Everyday Cooking
Time 9h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
- Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
- Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.
Nutrition Facts : Calories 262 calories, Carbohydrate 3.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Fiber 0.1 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1129.1 mg, Sugar 2.4 g
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