THE RECIPE JOURNAL · Main Course
50-Minute Easy Corned Beef Brisket
This simple recipe transforms corned beef brisket into a tender, flavorful meal in under an hour. Perfect for a cozy dinner, it’s easy to prepare and sure to satisfy your comfort food cravings.
FROM THE KITCHEN • 50-Minute Easy Corned Beef Brisket
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by filling a container with enough water to fully submerge the corned beef. Stir in the brown sugar until it dissolves. Take the corned beef out of its packaging and give it a good rinse to wash away any curing residue. Place the beef in the water, add more if needed to cover it completely, and let it soak for at least 8 hours or overnight.
02
Step 2
When you’re ready to cook, combine 1½ cups of water, the spice packet that came with the beef, and some pickling spices in your pressure cooker. Set a rack inside the pot.
03
Step 3
Take the beef out of the soaking liquid and sprinkle both sides with garlic powder. Put the brisket on the rack, fat-side up. If it’s too big, cut it in half to fit. Close the lid and set the cooker to high pressure for 50 minutes. It’ll take about 10 to 15 minutes for the pressure to build.
04
Step 4
Once the cooking time is up, let the pressure release naturally for about 10 minutes before opening the lid. Transfer the corned beef to a cutting board, cover it loosely with foil, and let it rest for a few minutes. Then slice and enjoy!
Why you’ll love it
This dish is a comforting classic that comes together quickly without sacrificing flavor. The tender, flavorful beef pairs perfectly with simple sides, making it a satisfying meal for any day of the week.
How to serve
Serve with boiled potatoes and steamed cabbage for a traditional touch. A side of mustard or horseradish sauce can add a nice kick. Fresh crusty bread also complements the rich flavors well.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or in the microwave to keep the meat tender. For longer storage, freeze portions for up to 2 months.
