flagold
Registered User
Abbeville, Alabama
This is actually a venison technique from my father not seen much anymore (he would use some kind of red hot you'd buy one at a time in a big jar at practically any little store). I used a "Big Mama" RH - have used pepperoni - regular beef smoked sausage, practically anything will work (even a potato). Season if you want but add no salt - Corned Beef & red hot take care of all that and pepper too.
Slit the meat - insert the sausage, place on trivet in pressure cooker 1/4 cup liquid (beer water etc.) - pressure for 60 minutes (an Instant Pot cooks at 10 lb.) release pressure, put in potatoes, cabbage, carrot - lid back on and pressure 30 more minutes. If just a slab of CB - pressure for 90. Corned beef has been around over 3000 years - a new way to do it.
