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Corned beef: Pressure cook vs. slow cooker vs. oven?
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Corned beef: Pressure cook vs. slow cooker vs. oven?


I have Kenji's corned beef getting ready to go. I've made it before (including the pink salt, which I think makes a difference) and it's some of the best I've ever had. I cure it for weeks, not days, so it is currently soaking before cooking.

I've always done it in the oven, but I am wondering if pressure cooking would work. Or is a slow cooker better?

I do cook it the day before, then cook the veggies in the corned beef cooking juice. I also add waxy potatoes. Lots of waxy potatoes. Waxy potatoes cooked in corned beef juice make the best potato salad.

If my corned beef is too much to eat over a couple of days, I freeze it in cooking juice for reheating later.

by nutraxfornerves

7 Comments

  1. AddyTurbo

    I looked at the recipe, and he says a slow cooker is okay, along with an oven set at 200F. Also, corned beef hash makes a great leftover dish.

  2. Northshoresailin

    I do a couple every year and the Instant Pot is just so easy and fast that I don’t bother with SV anymore (for corned beef). I use the Amy and Jacky recipe.

    Good luck!!🍀

  3. Ramo2653

    I usually use the slow cooker since I’m just so used to it growing up. Plus it’s a nice surprise if you put one in the cooker before work and come back to it cooked.

    I’ve done Kenji’s recipe a few times as well and I’m always happy with the results. I just pulled one out of the freezer to thaw for this weekend.

  4. carne__asada

    I did pressure cooker for 90 minutes on high with a natural release followed by a 10 minute roast to carrmelize the fat. Came out great.

  6. sterno_joe

    I’ve made them all three ways, and they are always good. The pressure cooker is useful if you are short on time. Otherwise, they all work well. Just my $0.02.

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