Corned Beef Brisket

[Stewie]

I just bought two 4-lb. corned beef brisket flats. At $2.99/lb. I couldn't pass it up.

Never cooked corned beef before, but I'm thinking beef stock and a bed of onions in the crock pot for a slow cook.

Since it's already seasoned do I need to add anything else?

[Baby Lee]

1. if you can pressure cook or insta-pot, I'd highly recommend it. Takes less time and tenderizes more thoroughly.

2. if you're not going traditional Irish dinner [onion . . ., plus cabbage, red potato and carrot], the only things I've regularly added besides the supplied season packet is slivered/smashed garlic and bay leaf.

[Stewie]

I have an insta-pot. That's something I didn't think about. Just thought low and slow.

[In58men]

Originally Posted by Stewie

I have an insta-pot. That's something I didn't think about. Just thought low and slow.

I personally prefer in the crock-pot, only because I like the house to smell good all day lol.

Make sure you rinse it off first or it’ll be hella salty.

[Baby Lee]

Originally Posted by Stewie

I have an insta-pot. That's something I didn't think about. Just thought low and slow.

If you insta-pot, it's about 30 minutes per pound for the meat [measured from time of pressurization]. You can put the onions and stock and seasonings in from the start.

Once the meat is done, let it depressurize, remove the meat and leave the rest, then add the potatoes, carrots and cabbage to the seasoned stock and pressure cook 3-5 minutes more [again, measured from pressurization].

Both a 2hr high-pressure cook, and a 3-5 minute vegetable pressure cook should be settings on your insta.

Personally, I've never rinsed my brisket either, but that's because I'm pressure cooking, then using the stock to cook the veggies.
If you slow cook, that salt may stay in the brisket, but using my method, it seasons the stock, and then in turn the veggies, and cabbage and potatoes can soak up a lot of salt without being 'salty.'

[mlyonsd]

You made the right choice buying the flat. Pressure or slow cooker you can't really **** it up at this point.

[louie aguiar]

I used a Dutch oven last year- turned out great. 50 minutes per pound, low heat

[Why Not?]

So, I ran this by my wife who makes a CBB so good that it's last meal type quality. She's a wizard of a cook and her CBB is my favorite thing she makes.

Her advice:

Crock pot over insta pot if possible

Water over beef stock, but make sure the water covers the entire CBB

I have no idea really what or why or any of that, but I'd do exactly what she says. It's that good. I'm sure there's some other shit she does or something because the above looks simple to me but that's what she said. Do with it what you will

[lewdog]

Originally Posted by Baby Lee

1. if you can pressure cook or insta-pot, I'd highly recommend it. Takes less time and tenderizes more thoroughly.

2. if you're not going traditional Irish dinner [onion . . ., plus cabbage, red potato and carrot], the only things I've regularly added besides the supplied season packet is slivered/smashed garlic and bay leaf.

Just picked one up and will try your Instant pot method this year. We also have the air fryer lid and I was thinking some time under that at the end could really be a nice finishing touch.

[cabletech94]

Originally Posted by Baby Lee

1. if you can pressure cook or insta-pot, I'd highly recommend it. Takes less time and tenderizes more thoroughly.

2. if you're not going traditional Irish dinner [onion . . ., plus cabbage, red potato and carrot], the only things I've regularly added besides the supplied season packet is slivered/smashed garlic and bay leaf.

Insta-pot for the win!!!!!

I’ve always done the slow cooker method. But then I got that insta-pot. Game changer!!! So much faster with the slow cooked taste!!!

[emaw82]

I can't wait to grab a bunch of these on sale here soon. Hard to beat corned beef fresh off the smoker.

[Nickhead]

never use stock with corned beef, salt plus salt will be unedible. since living down under i have grown extremely fond of the way it's cooked here.

ingredients:
corned beef
water
shit tons of garlic (fresh)
brown sugar
vinegar
bay leaf

optional:
quartered onions
carrots
cabbage

you can thank me later

[htismaqe]

Originally Posted by Baby Lee

If you insta-pot, it's about 30 minutes per pound for the meat [measured from time of pressurization]. You can put the onions and stock and seasonings in from the start.

Once the meat is done, let it depressurize, remove the meat and leave the rest, then add the potatoes, carrots and cabbage to the seasoned stock and pressure cook 3-5 minutes more [again, measured from pressurization].

Both a 2hr high-pressure cook, and a 3-5 minute vegetable pressure cook should be settings on your insta.

Personally, I've never rinsed my brisket either, but that's because I'm pressure cooking, then using the stock to cook the veggies.
If you slow cook, that salt may stay in the brisket, but using my method, it seasons the stock, and then in turn the veggies, and cabbage and potatoes can soak up a lot of salt without being 'salty.'

If you want to do something Irish, I recommend colcannon. Basically you just take your cabbage and potatoes and mash them together with some butter.

[Fish]

Microwave: 10min to perfection.

[J Diddy]

Originally Posted by cabletech94

Insta-pot for the win!!!!!

I’ve always done the slow cooker method. But then I got that insta-pot. Game changer!!! So much faster with the slow cooked taste!!!

Yes. Getting an instapot changed my whole diet. Being able to cook a corned beef brisket in the instapot from start to finish being less than 2 hours with all the cabbage, new potatoes, and carrots being cooked perfectly makes it a hell of a lot easier. No more setting up the crockpot in the morning.