You might think it’s kind of funny that a blog called ‘The Portuguese American Mom’ has a recipe for the very Irish Corned Beef & Cabbage. But, it’s something I have always cooked and it’s something we grew up eating each year in my Portuguese household. I suspect, that has something to do with the similarity between the Irish dish and a traditional Portuguese Cozido. Either way, at this stage in my life, my husband is part Irish and therefore my children are as well, so I think it’s nice to keep the tradition going. Besides, we always add in a nice link of chouriço for that Portuguese flare!
When I was 17 we went to St. Michael, Azores as a family and on the “To Buy” list my mother had, was an old-fashioned stove top pressure cooker. A pressure cooker is meant to drastically cut down the cooking time of just about anything using the power of trapped steam. The craftsmen in Portugal made them in such a way that was impossible to find in this country with some sort of fortified heavy-duty steal. And so when she came back she used it for EVERYTHING. However, those stove top pressure cookers can tend to be quite dangerous and anyway, over the years it got lost in the shuffle. So, I was super excited to get this ultra safe electric model for Christmas from my mom. This machine takes meals that otherwise take 3-4 even 5 hours and has them ready to serve in 30 minutes or less! No way you say? How is that possible you ask? Well… let me tell you, this is my first attempt and it surely did work!
If you don’t have a pressure cooker you can surely make this on your stove top or even leave it in your slow cooker on your way to work in the morning. The ingredients are basically the same, but for stove top, you need to triple the liquid (for the slow cooker, the liquid measurements stay the same).
Corned Beef & CabbageServes 4-6[/yield
2-4 lb. Corned Beef, rinsed
6-8 potatoes, with slit cut in
4 carrots, cut into 3″ links
2 onions, peeled
1/2 head cabbage
1 large sweet potato
1/2 lb. hot chouriço link, with 4-5 slits cut into skin
1 lite beer
12 oz. water
Pressure cooker directions:
Add everything into pressure cooker, set for 30 minutes, press start. When done, release the pressure using the pressure release valve, open and serve hot.
Stove top directions:
Add everything into pot plus 36 oz more water. Boil for 4 hours until meat is fully cooked and tender. Serve hot.
Slow cooker directions:
Add everything to pot and set to cook for 8 hours. Serve hot.
*** Gluten-free if using a gluten-free beer or omiting the beer altogether.