Pressure Cooker Pastrami

• Gluten free

• Meat

  • 3 lb Corned beef

• Produce

  • 2 tbsp Coriander, ground
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1 tbsp Brown sugar, dark
  • 1/4 tsp Cloves, ground
  • 1 tbsp Kosher salt, coarse
  • 2 tsp Paprika
  • 3 tbsp Pepper, coarsely ground

• Oils & Vinegars

  • 1 Vegetable oil

• Liquids

  • 2 cups Water

Found on epressurecooker.com

Description

Ingredients

• 3 – 4 lb. (1360 – 1815 grams) corned beef
• 2 cups cold water
• Vegetable oil
• 3 tbs. coarsely ground pepper
• 2 tbs. ground coriander
• 1 tbs. coarse kosher salt
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 1 tbs. dark brown sugar
• 2 tsp. paprika
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves

Directions

• Remove the commercially prepared corned beef from its package. Discard the seasoning pack and any juices in the bag. Rinse off the meat under cold running water to remove any brine and seasonings on the surface. You can trim some of the fat on top of the beef, if you wish. If you are unfamiliar with the brand, you may want to soak the meat in plain, cold water in the refrigerator for a few hours to remove excess salt. Ive used the Safeway Farms brand before, so I know soaking is not needed.
• Place 1 cup of cold water and trivet inside the electric pressure cooker. Place the rinsed corned beef, fat side up, on top of the trivet. Pressure cook at HIGH PRESSURE (10 PSI) for 45 minutes using NATURAL RELEASE. DO NOT force pressure release. Once pressure has released naturally, turn off the keep warm function, remove the lid, and allow the corned beef to cool in the liquid for at least 20 minutes.
• Once the meat is cool enough for you to handle, remove it from the juices, and discard the liquid. (The meat fibers will have been broken down somewhat, so they are much softer, but the corned beef should still If you have not already done so, you can trim the fat on top. Pat any excess moisture on the corned beef surface away with a paper towel, lightly coat the outside of the meat with vegetable oil.
• Mix the spices together and sprinkle and press spice around the meat, trying to adhere as much as possible to the meat surface. There will be extra spices, but I sprinkle them across a piece of cling film, place the meat on top, then sprinkle the remainder on top of the beef, then finish wrapping up the meat tightly with the plastic wrap. Refrigerate overnight, or up to several days. During refrigeration, loose spices will stick to the meat and form a nice spice crust.
• Several hours before service, remove the wrapped meat from the refrigerator, place on counter and allow meat to sit (wrapped) at room temperature for an hour. Remove beef from plastic wrap, place on top of sheet of tin foil. Fold front and back sides of foil over meat, then fold sides up. Lay down second sheet of foil, place foil wrapped meat seam side down, then fold front and back of foil over meat, fold sides up. Flip foil wrapped package over (meat fat cap will now be on top, seam on bottom) and place in small casserole dish.
• Cook meat in oven at 250° F (120° C) oven (for those with convection ovens, 200° F / 90° C) for 1 hour. Remove meat from oven and allow to rest for 10 or 15 minutes before slicing. Slice thinly against the grain. If you cant tell the grain of the beef, slice on the diagonal.