Last-Minute From-Scratch Corned Beef

Yes, you can have from homemade corned beef the same day the light bulb goes off that it’s Saint Paddy’s Day … TONIGHT. Just pull out your pressure cooker and this from-scratch corned beef. It’s better than any store-bought version you’ve tasted, and blissfully free of all those preservatives they’re soaked in. You can get this on the stove in under ten minutes and on the table in less than three hours. Serve with creamy horseradish sauce (I like to mix a couple tablespoons raw horseradish with 1/4 cup sour cream) and Warm Brussels Sprouts Slaw with Bacon and Juniper Berries.

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9 Replies to “Last-Minute From-Scratch Corned Beef”

  1. I don’t have pressure cooker.   Can it be done in a crock pot and if so what would the timing be.   What about using a dutch oven, in the oven – and again… timing?  
    Thank you!   

    • I wish I could say yes to that, but this is one of those techniques that needs a pressure cooker. You could certainly try it in a Dutch oven — I’d plan on 325 for 3-5 hours. It will still be tender, but perhaps not as flavorful through and through. Good luck!

  2. Wow, I’m so glad to have found this recipe. It’s too late to get a brisket before tomorrow, but I’ll try this soon. I looked at those bags of “stuff” in the supermarket called corned beef, but didn’t buy one because of the ingredients. I do love having corned beef around to make reubens… all from scratch, of course!

    • So glad, Robin! Brisket is actually a pretty common cut, you should be able to find it easily any day of the year. As long as you’ve got about 3 hours, you’re good to go!

  3. This looks delicious! I do love cabbage and carrots too though with my corned beef and potatoes. Any ideas how to incorporate them into this recipe? Thanks, look forward to trying it out….

    • Yes … go ahead and add peeled carrots cut into ample portions (think of pieces that will cook in about the same time as small potatoes) and the cabbage cut into wedges at the same time as the potatoes. They’ll end up nice and flavorful from the brine …

  4. Made this the other night.  Super easy and super yummy!  The flavor was so good that I just steamed cabbage and served next to it.  It was perfect. 

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