Corned Beef
June 14, 2012 10:12 PM - Arkady
Although stores charge more for thin cut, thick cut is actually a better choice of corned beef.
1/4 tsp. each of: mustard seed, dill seed, coriander seed, celery seed. 2 cloves. 8 black peppercorns. 1 (or 2) cloves of garlic - peeled. 2 bay leaves. Pinch of dried red pepper. Put the beef into a pressure cooker & add water to cover. Dump in all the spices, etc. Put the lid on the pressure cooker & place on stove over low-to-medium heat. It should take about 15 minutes for the top to start to rattle. (If you've never used a pressure cooker, there's a little dingus on the top that lets pressure out of the valve - you should maintain a minimal rattle of the dingus throughout the cooking time - you'll eventually figure out the proper heat setting & not have to monitor it.) Let cook for an hour. Turn off the heat. After 10 or 15 minutes, when the rubber valve has closed (a separate gizmo from the dingus) open the pressure cooker, drain the meat, thinly slice across the grain. Serve w/ English mustard &/or horse radish.