Reply #21: Always great in the pressure cooker! [View All]

[The empressof all]

I cook it in water and a little beer. After a while I add potatoes, and carrots cook a little longer and then at the end add the cabbage for the last little bit. We like the cabbage with texture not slippery and slimy. Pressure times all depend on the size of your corned beef.

I've always done my corned beef in the pressure cooker.

If you don't have a pressure cooker a great option for corned beef or for that matter regular brisket is to cook it in two sheets of heavy duty aluminum foil in your oven. Of course you would add liquid too. (for regular brisket I add a pack of Lipton's onion soup)
Seal it up real tight and let it cook--