This tender and flavorful brisket is perfect for a comforting meal any day of the week. With just 50 minutes of cooking, you’ll enjoy a deliciously savory dish that’s easy to prepare and sure to please.
Start by dissolving some brown sugar in enough water to fully cover the corned beef in a large container with a lid. Take the corned beef out of its packaging and give it a good rinse to wash off any curing residue. Submerge it in the sweetened water, add more if needed, and let it soak for at least 8 hours or overnight.
When you're ready to cook, pour 1 1/2 cups of water into your pressure cooker along with the spice packet that came with the beef and a spoonful of pickling spice. Set a rack inside the pot to keep the meat above the liquid.
Take the beef out of the soaking water and sprinkle both sides with garlic powder. Place it fat side up on the rack—if it’s too big, cut it in half so it fits comfortably. Seal the lid and set your pressure cooker to high pressure for 50 minutes. It will take about 10 to 15 minutes to build pressure before the timer starts.
Once the cooking time is up, let the pressure release naturally for about 10 minutes. Carefully remove the beef and transfer it to a cutting board. Wrap it loosely in foil and let it rest for a few minutes before slicing and serving.
- Use a sharp knife to trim excess fat before cooking for a leaner result.
- Keep the brisket submerged in liquid during cooking to ensure even tenderness.
- Let the meat rest for 10 minutes after cooking to lock in juices.
This dish is a comforting classic that delivers tender, flavorful meat in under an hour. It’s perfect for a hearty meal when you want something satisfying without a long wait. The brisket stays juicy and rich, making it a crowd-pleaser every time.
Serve with boiled potatoes, carrots, and cabbage for a traditional touch. A dollop of mustard or horseradish sauce pairs well to add a little zest. Leftovers also make great sandwiches with mustard and pickles.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the meat. You can also freeze cooked brisket for up to 2 months; thaw overnight in the fridge before reheating.
