My parents have traditionally made corned beef and cabbage in a pressure cooker, but I was tired of the gummy, stringy quality of the meat and used this recipe instead. WHAT AN AWESOME CHANGE! I was a little wary about cooking it in the oven, and I didn't have time to slow cook it all day, so I followed the advice of a previous reviewer: I trimmed off a lot of the fat, rubbed the meat with the brown sugar, put it in a pot and poured in two cans of Guinness and enough water to cover the meat. I also added the spice packet and found that it helped give the meat flavor. Brought this to a boil, then covered the pot and lowered the heat, allowing it to simmer for about three hours. I periodically flipped the meat around and added a little more water to make sure it was mostly covered by liquid. By the end, it was moist and pull-apart tender. I did cook the cabbage and potatoes in the pressure cooker with Guinness instead of water and those turned out great, too. My dad couldn't stop raving about it!
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