Pressure Cooker Keto Corned Beef And Cabbage Recipes

PRESSURE COOKER KETO CORNED BEEF AND CABBAGE RECIPE

Steps:

• Unwrap the corned beef brisket and set aside the seasoning packet. Rinse corned beef under cold water, then pat dry. (It will be too salty if you don't rinse it.) If you prefer, trim any excess fat from the brisket - this is up to you as fat is not an issue for keto, but I prefer a leaner corned beef. (Trimming is more necessary for a point cut brisket, less so for a flat cut.) At minimum, leave about 1/4 inch of fat for flavor.
• Place the brisket, fat side up, into the 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker. Sprinkle the seasonings from the packet over the brisket and pat gently to help them stick.
• Pour the beef bone broth into the pressure cooker, around the brisket but not over it, to avoid disturbing the seasonings.
• Cover and turn the lid to seal. Press Manual Pressure (defaults to High) and increase time to 1 hour 15 minutes. Press Start. When time is up, use the Quick Release to release pressure. Once no steam is coming out, open the lid.
• Meanwhile, stir together the horseradish sauce ingredients. Cover and chill in the fridge until the corned beef is ready.
• After opening the lid of the pressure cooker, add the chopped onion, celery root, and cabbage into the broth around the beef, in that order (cabbage should be on top). Lightly season the cabbage with salt and pepper on top.
• Cover and cook on High pressure again for 15 more minutes. Allow pressure to release naturally (preferred for more tender corned beef), which will take about 10 minutes, and after that use Quick Release.
• Slice the corned beef into 1/2-inch slices, or if desired, first transfer it to a roasting pan and place under the broiler in the oven for a few minutes to brown (optional).
• To serve, place the sliced corned beef and cabbage (along with onions and celery root) onto a platter. Drizzle with cooking liquid, if desired. Serve with horseradish sauce.

PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE

Steps:

• Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf before serving.

CORNED BEEF AND CABBAGE/PRESSURE COOKER

Steps:

• Pour water into pressure cooker.
• Add brisket; over high heat, bring water to a rolling boil.
• Skim residue from surface.
• Add garlic and bay leaves and secure lid.
• Over high heat, bring to high pressure.
• Reduce heat to maintain pressure and cook 1 hr 15 minutes.
• Release pressure according to manufacturer's directions and remove lid.
• Add vegetables to brisket and liquid, stirring gently.
• Secure lid abd over high heat, bring steam to high pressure.
• Reduce heat to maintain pressure and cook 6 minutes.
• Release pressure according to manufacturer's directions.
• Remove lid.
• Serve with horseradish sauce.

PRESSURE COOKER CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
• Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
• Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.