Quote:
Originally Posted by Difflugia
I don't use an Instant Pot, but I use a regular pressure cooker to make corned beef all the time. I keep it at 15 psi for about an hour, then let it cool until the pressure drops. This cuts the overall time about in half relative to regular stovetop cooking.
Briskets, corned or not, are usually cut into "flat" (square) and "point" (triangle) pieces before selling. The flat is less marbled and tends to have most of the fat as a layer on top that can be lifted off while it's still warm.
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This certainly is a valid point, in terms of time, but I confess, I love my cabbage cooked in that nice, fatty water...SOOOO bad. :-)
Hitch