Corned beef prepared in the pressure cooker gives a fantastic result in a fraction of the time. Try it finished with this sticky mustard glaze.Corned beef prepared in the pressure cooker gives a fantastic result in a fraction of the time. Try it finished with this sticky mustard glaze.

Ingredients

• 1 Tbsp cider vingar
• 2 bay leaves
• 1 Tbsp brown sugar
• 2-3 small pickling onions, peeled
• 2 carrots, peeled and each cut into 3 chunks
• 4-6 whole peppercorns
• 4 whole allspice (optional)
• 2 sprigs parsley or thyme
• 1.5 KG piece corned beef or silverside

Glaze

• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 1 Tbsp wholegrain mustard

Method

1. Place all the corned beef ingredients in the pressure cooker pan and add enough hot water to cover the meat. Bring to the boil, uncovered, and skim off any froth with a spoon.
2. Position the lid on top and lock it into place. Set to high pressure (2). Bring up to pressure and maintain this pressure for 30–40 minutes. Remove from the heat and allow the pressure to reduce naturally.
3. While the beef is cooking, mix together the ingredients for the glaze. When the cooker has depressurised, remove the meat and vegetables from the pan, discarding the cooking liquid.
4. Return the meat to the pan and pour the glaze over it. Heat over a medium heat for 3–5 minutes, spooning the glaze over the meat to coat. Transfer the meat and the vegetables to a serving dish and slice. Serve with any remaining glaze.

Cooks Tips

If your piece of corned beef is smaller or larger than that specified, simply allow 10–15 minutes per 500g of meat.