Prepare this low-carb, too-easy-to-be-true corned beef in no time at all

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Hearing the words "homemade corned beef" may sound a little daunting at first – but have no fear, this recipe is here! Preparing and cooking your own corned beef really couldn't be easier, and using your trusty pressure cooker allows your meat to cook in a fraction of the time of a normal roast. While beef brisket is notorious for being easily tough and overcooked, using a pressure cooker will ensure that the meat will come out moist, tender, and delicious!
Brisket is a thick and fibrous cut of beef that traditionally required a heavy hand when it comes to seasoning, but these days, most uncooked corned beef is sold in a bag of preseasoned brine, for even more convenience. For those who don't have time to get to New York City on their lunch break, the recipe below creates a flavorful and succulent corned beef, that Katz' Delicatessen would be proud to serve! (Meg Ryan need not apply).
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Cooktop Cove
One-Step Low-Carb Pressure Cooker Corned Beef
4-6
5 mins
60 mins
1hr 5mins
pre-brined uncooked corned beef brisket, whole, 3 lbs (pref. flat cut)
1 garlic clove, whole
1 bay leaf
1 tablespoon pickling seasoning (optional)
water to fill
Remove whole, uncooked brisket from brine, and place in pressure cooker. (May be cut in half as space requires). Preserve one cup of brining liquid.
Add garlic clove and bay leaf to pressure cooker, and add the pickling seasoning on the meat (optional).
Pour the preserved brining liquid into the pressure cooker, and fill with water until it is even with the top of the meat.
Securely close and lock the pressure cooker, and cook on high for 1 hour on high pressure.
After one hour, turn the pressure cooker heat off, and allow the pressure to release.
Carefully open the pressure cooker, remove the meat, and gently place on a platter or carving board. Meat should be fully cooked and "falling off the bone."
Let the meat rest 5-10 minutes before carving or slicing.
Pro-tip: If you are using an unbrined cut of brisket, add a blend of whole peppercorns, clove, bay leaf, coriander seed and all-spice to the pressure cooker immediately before cooking!
Pro-tip: Become a carving pro! Always cut your meat against the grain for bites that are more tender and less chewy!
Pro-tip: Add a variety of vegetables like cabbage, carrots, and whole baby potatoes to the pressure cooker with the meat for a full Irish feast!
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