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Hi, I have a 2.5lb flat brisket curing in brine at the moment, (my 1st attempt at corned beef) once the brining is complete would it be possible to steam the meat as opposed to boiling, if so what would be the required time.

Thanks

Wal

I always steam rather than poach or boil.
Required time will depend on the thickness of the meat.


~Martin

Steaming seems a good idea.I have a piece about 3 lbs which I am going to cook in a pressure cooker next week sometime.I imagine its much the same as steaming but quicker.
Will post back next week with results.

Jim

Quite easy to steam in the pressure cooker. Just put a rack in the bottom, about an inch or so of water or just below the surface of the rack. Put the meat on the rack, try and keep some space in between the pieces so the steam reaches all surfaces. Should be less than 20 minutes if your running at 15 psi.

Thanks very much, dont possess a pressure cooker at the moment, but will give it a go in the steamer and see what happens, the meat is about 2" thick, does anyone recommend I wrap in foil to keep in the juices or steam au-natural.

Cheers

Wal

Cooked the brisket today, brined for 6 days then sealed and slow cooked on a bed of,onions celery and carrot with a bottle of beer, 3 hours later succulent tasty beef, a real winner.

cooked my 1 kg piece in pressure cooker 15lb 40 mins.
Interested that you cooked with veggies.
I brined mine with peppercorns,juniper berries and clove and cooked as was.
Yours sounds better.

Jim

captain wassname wrote:cooked my 1 kg piece in pressure cooker 15lb 40 mins.
Interested that you cooked with veggies.
I brined mine with peppercorns,juniper berries and clove and cooked as was.
Yours sounds better.

Jim

Hiya Jim
I was really pleased and surprised at how well the beef turned out for a 1st attempt, most definitely will make again, it stayed a lovely red colour, I only intended for the veg to keep the beef off the bottom of the pan, but they looked to good to waste, so an additional bonus was the gravy I made with them and liquid, added beef stock, good spoon tom,puree brought to boil, thickened with corn flour, returned to oven (minus meat) for half hour, lovely over potatoes.
I brined mine similar to you but added some sweet smoked paprika which gave a lovely flavour, cure 1# and a small amount of pickling spice, very pleased with the result.

Wal