Corned Beef For The Soul Recipes

KEVIN'S BEST CORNED BEEF

Steps:

• Use a 14 to 20 qt. pan.
• Coarsely chop enough onions and carrots to make 1 cup each.
• In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
• Add water to barely cover beef.
• Cover pan and bring to a boil over high heat.
• Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
• Meanwhile, cut remaining onions into wedges.
• Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
• Cut cabbage in half through cores, then into wedges.
• Scrub potatoes.
• Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
• Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.
• With slotted spoon, scoop out vegetables onto warm serving dishes.
• Using tongs and a slotted spoon, remove beef to a cutting board.
• Cut off fat.
• Slice meat across grain, place on warm platters.
• Serve meat and vegetables with mustards.

INSTANT POT CORNED BEEF THE SOUTHERN SOUL FOOD WAY

Steps:

• Remove the corned beef brisket from the packaging and rinse well.
• If using the spice packet that comes with the brisket, rub the mixture all over the top, non-fatty side of the corned beef. Mix the seasonings in a small mixing bowl if you make your seasoning per the pickling spices ingredients above (yellow mustard seeds, brown mustard seeds, coriander seeds, dill weed, allspice, cloves, crushed bay leaves, red chili flakes, salt, and pepper). Then rub the mixture all over the top, non-fatty side of the corned beef.
• Place the Instant Pot steamer trivet rack on the kitchen counter and put the seasoned brisket on top.
• Open the Instant Pot lid and pour the beef broth and the garlic into the stainless steel inner pot.
• Then using the trivet rack handles, place the brisket inside the Instant Pot stainless steel inner pot, seasoned side up and fatty side down.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 90 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release the remaining pressure.
• Add the onion, carrots, potatoes, and cabbage to the inner pot with the corned beef, sinking the vegetable into the beef broth.
• Place the lid back on the Instant Pot (make sure the valve is up - in the position for sealing) and pressure cook on high for 4 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure.
• Baste the corned beef by spooning the beef broth in the pot over the top of the brisket, then carefully remove the meat using the trivet rack handles.
• Place the corned beef on a cutting board, slide out the trivet rack underneath it, and then slice the meat.
• Serve this Southern soul food corned beef brisket right away with the cooked vegetables, and enjoy!

HOW TO COOK A PERFECT CORNED BEEF

Steps:

• Rinse a beef brisket in cold water to remove any brine and place into a large pot.
• Pour beer over the brisket and add water until the meat is covered by the liquid.
• Add onions, bay leaves and peppercorns. Bring to a rolling boil.
• Cover pot and reduce heat to medium-low for a gentle boil.
• Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
• Add carrots, potatoes and place cabbage quarters on top of the meat.
• Cook for an additional half-hour until the vegetables are tender. Turn off heat.
• Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
• Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.