{"id":31427,"date":"2022-02-09T12:52:16","date_gmt":"2022-02-09T20:52:16","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=31427"},"modified":"2025-04-08T10:29:44","modified_gmt":"2025-04-08T17:29:44","slug":"beer-braised-corned-beef","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/beer-braised-corned-beef\/","title":{"rendered":"Beer Braised Corned Beef in the Pressure Cooker"},"content":{"rendered":"\n

Corned beef brisket is made extra tender and flavorful with some beer and this delicious and easy pressure cooker method.<\/p>\n\n\n

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Brisket is one of the tougher cuts of beef. But, when it is prepared well it transforms into a wonderful meal. <\/p>\n\n\n\n

Cooking it low and slow, allows the fat, collagen and connective tissues to breakdown rendering the brisket fork tender.<\/p>\n\n\n\n

Since the pressure cooker cooks high and fast it needs a little extra help, in this case the beer. <\/p>\n\n\n\n

The enzymes in the beer help break down the connective tissue that would normally take hours to accomplish.<\/p>\n\n\n\n

What Kind of Beer Should You Use to Cook Corned Beef?<\/h2>\n\n\n\n

For St. Patrick's Day the obvious choice would be a nice Irish stout such as Guinness. <\/p>\n\n\n\n

But, use whatever beer you like best since that is the taste that will infuse into the meat.<\/p>\n\n\n\n

Does the alcohol completely burn off? <\/h2>\n\n\n\n

Short answer, not completely.<\/p>\n\n\n\n

But the amount left is almost negligible.<\/p>\n\n\n\n

Beer has about 5% alcohol by volume. After 90 minutes at high heat there could still be about 10% left. <\/p>\n\n\n\n

Meaning the entire brisket, the vegetables and the juices now contain .5% alcohol (the equivalent of about 1 teaspoon).<\/p>\n\n\n\n

If you or your guests completely abstain from alcohol, you can swap out the beer for water or beef stock. You may want to pound the meat before cooking or add some soy sauce to the cooking liquid to tenderize it.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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