St. Patrick’s day is around the corner and we are all daydreaming of big parties and great Irish food.
Many of us associate St. Patty’s with a big plate of corned beef and cabbage which, contrary to popular belief, was made popular by immigrants after they arrived to the United States. Salted beef was too scarce and expensive for the Irish to consume themselves. Cows were kept for other necessities, such as milk, butter and cheese. They were only slaughtered after they were unable to produce dairy. Pigs and hogs, on the other hand, were used in cooking since they did not provide any better use. Still today, traditional Irish pubs and restaurants focus more on pork as a traditional meat while corned beef and cabbage is often left to the heavily tourist-driven establishments. The Irish families that settled into America found that salted beef was readily available and inexpensive, quickly becoming a staple in many households. It’s a hearty, working-class dish with deep roots in traditional American cooking, although many people are often scared off since it can be a bit cumbersome to prepare.
And that’s where I come in. Here is a great recipe for you corned beef and cabbage lovers out there. It take only 2 steps in an Aroma Pressure Cooker. An easy and extremely tasty dish from the Test Kitchen just in time for all the St. Patrick’s Day fun.
CORNED BEEF AND CABBAGE
3-4 pounds corned beef with spice packet
1 head cabbage, cut in 8 wedges
1 pound carrots, peeled and cut diagonally into 2 inch slices
1 yellow onion, quartered
5 ribs of leeks, cut into 2 inch pieces
Rinse the corned beef and place it into the pressure cooker. Add the onion, celery and spice packet. Set the pressure cooker on high for 60 minutes. When the cooking cycle has finished, reset on High for another 60 minutes. Release the pressure and check for doneness, if the fork slides easily inside the beef it is ready.
Remove the beef, cover and set aside. Add the carrots and cabbage into the broth and set to cook for 5 minutes on high pressure.
Release pressure and arrange veggies on a platter with the sliced beef. Strain the cooking liquid and serve alongside the meal.