So I found a BUNCH of recipes for pressure cooker corned beef, bone of them said I needed to corn the beef prior to cooking it LOL. So next time I will do a better job of that, BUT, it still tasted delicious. Just like a super tender sweet brisket.
Took a huge 10.8 pound brisket, cut it in haf, put half away for being an actual smoked brisket.
Took this half, placed fatty side down in my pressure cooker canner, added enough water just to barely cover it, and then added an entire jar of ball pickling spices, and a half a cup of extra pepper corns. Then I let it heat up until it began to steam, allowed it tonsteam for 10 minutes, just like Inwas canning, then added the 10 pound weight, and once it got too pressure. And thebweight was rocking, I backed off the temp a bit, and set my timer for 75 minutes.
Lee was expecting corned beef (me too babe), and that just didn't quite happen, but it was still quite delicious, and we have several portions ready for meals that I threw into the freezer. Brisket hash would work just fine. Brisket tacos too. Whichever. :)
Moral of the story, be sure to buy a precorned, cored beef brismet, OR follow a recipe to corn it yourself prior to this cooking step lol.
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