Corned Beef

INGREDIENTS
3–7-pound corned beef with seasoning packet
1 teaspoon onion salt
1 teaspoon celery salt
1 tablespoon brown sugar
1 tablespoon coarse ground mustard
1 bottle of beer (Darker is better, but it’s up to you!)
cool water
6–15 small red potatoes, peeled if desired
½ pound baby carrots, or 1"-round slices of large carrots


1 small–medium head cabbage, cut in half lengthwise, hard core removed, chopped into large bite-sized pieces (do not
shred or finely chop!)
stone ground mustard, or prepared horseradish, for serving
1. Prepare the meat by removing the corned beef from the package and rinsing off the surface brine. Lay
the corned beef on a cutting board and sprinkle the onion salt, celery salt, brown sugar, and mustard
over the meat. Use your hands to massage the seasonings into the meat.
2. Looking at the pot of your pressure cooker, decide if the meat must be cut down to fit inside. Ideally,
you will leave the meat whole and either stand it on end, “curling” it along the inside edge (fat side
out), or just lay it inside the pot flat or arched (fat side up). However, if it is just too large, cut the
meat in half or however is necessary to fit!
3. When the meat is in the pot, sprinkle in the seasoning packet and add the bottle of beer. Fill the pot with
cool water until the meat is submerged by 1 inch.
4. Plug in the pressure cooker, secure the lid, and set pressure valve to Air Tight (closed).
5. Set Cook Time for 1 hour and 15 minutes. Press Start.
6. When cooking time has elapsed, turn the pressure cooker off. Let sit 10 minutes and then release the
remaining pressure. Open the lid carefully and remove the meat to a cutting board. Let the liquid
remain untouched in the pot.
7. When cool enough to handle, use a sharp knife to slice away the majority of the fat on the meat; discard.
8. Using a measuring cup or turkey baster, carefully remove as much fatty oil as you can from the top of
the liquid in the pot. You want to leave a small amount of fat to season the vegetables, so do not use a
separator.
9. Reload the pot first with the potatoes and carrots, then with the meat, and top with the cabbage. The
liquid should not fill the pot. You should have 4 inches of liquid-less space at the top of the pot. If you
find that you now have too much liquid, use a measuring cup or baster to remove excess.
10. Replace the lid, set the valve to Air Tight (closed), and set the Cook Time to 15 minutes; press Start.
11. When the time has elapsed, turn the pressure cooker off and let the pressure release naturally.
12. Open the lid carefully and remove the meat to a cutting board.
13. To serve, slice the meat against the grain and serve with the vegetables and a generous dollop of stone
ground mustard or prepared horseradish.