We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Today it’s Hugh Acheson, author of A New Turn in the South: Southern Flavors Reinvented for Your Kitchen and chef of five Georgia restaurants, making corned beef in their PC8 Pressure Cooker.
“This ain’t no rocket science,” chef Hugh Acheson explains as he prepares corned beef for cooking. “It’s pressure science.” And he’s right: While it might take a while to brine beef (a week to be exact), once it’s corny in all the right ways, a pressure cooker cuts its cook time from 3 to 5 hours to about 1 hour.
Watch as Acheson makes Pressure Cooker Corned Beef Brisket with Charred Cabbage and Dill Vinaigrette—a dish suited for winter or early spring, but easily adapted to other seasons. Instead of cabbage, he suggests trying sautéed spinach and apples in the fall, crisp Brussels sprouts and bok choy with soy and mint in the winter, English peas with mint and mustard in the spring, and arugula with corn and cherry tomatoes in the summer. Now, it’s time to brine, baby.
Pressure Cooker Corned Beef Brisket with Charred Cabbage and Dill Vinaigrette
- 2 cups apple juice
- 2 tablespoons maple syrup
- 1 teaspoon Instacure #1
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon tellicherry black peppercorns
- 1/2 teaspoon allspice berries
- 1/2 teaspoon caraway seesds
- 4 bay leaves
- 1/2 cup kosher salt
- 1 quart ice
- 4 pounds cut of beef brisket
- 2 tablespoons canola oil
- 2 medium-sized yellow onions, peeled and halved
- 2 carrots, cut into 1-inch pieces
- 2 tablespoons brown miso
- 4 cloves of garlic
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 shallot, peeled and minced
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- 1/4 cup fresh dill, chopped
- Half a head of green cabbage
This article was written by Riddley Gemperlein-Schirm from Food52 and was legally licensed through the NewsCred publisher network.