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All About That Brine: Corned Beef Isn't Hard

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December 20, 2015

We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Today it's Hugh Acheson, author of A New Turn in the South: Southern Flavors Reinvented for Your Kitchen and chef of five Georgia restaurants, making corned beef in their PC8 Pressure Cooker.

"This ain't no rocket science," chef Hugh Acheson explains as he prepares corned beef for cooking. "It's pressure science." And he's right: While it might take a while to brine beef (a week to be exact), once it's corny in all the right ways, a pressure cooker cuts its cook time from 3 to 5 hours to about 1 hour.

Watch as Acheson makes Pressure Cooker Corned Beef Brisket with Charred Cabbage and Dill Vinaigrette—a dish suited for winter or early spring, but easily adapted to other seasons. Instead of cabbage, he suggests trying sautéed spinach and apples in the fall, crisp Brussels sprouts and bok choy with soy and mint in the winter, English peas with mint and mustard in the spring, and arugula with corn and cherry tomatoes in the summer. Now, it's time to brine, baby.

Video by Kyle Orosz

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We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Get details on All-Clad cookware here.

2 Comments

blackjack December 20, 2015
Will this be just as good if cooked without a pressure cooker?
 
Author Comment
Riddley G. December 21, 2015
Yes! It will just take longer to cook.