Corned Beef Brisket Ready in Just 50 Minutes

Looking for a hearty meal that’s quick to prepare? This corned beef brisket recipe delivers tender, flavorful meat in just 50 minutes, perfect for a satisfying dinner any night of the week.

Cooking Advice

Use a sharp knife to slice the brisket thinly against the grain for the best texture.
If time allows, let the meat rest for a few minutes after cooking to retain its juices.
Add some mustard seeds or pickling spices to the cooking liquid for extra depth of flavor.

Ingredients 0/5

1 (3 pound) corned beef brisket with spice packet 1 tablespoon brown sugar water 2 teaspoons pickling spice 2 teaspoons garlic powder

Why This Dish Is A Crowd Favorite

This dish brings a hearty and flavorful meal to your table in less than an hour. The tender corned beef combined with savory spices makes it a comforting choice for busy weeknights or casual gatherings.

Step 1

Fil a container with enough water to fully cover the corned beef. Stir in some brown sugar until it dissolves. Take the corned beef out of its packaging, give it a good rinse to wash off any curing residue, then put it into the water. Keep the spice packet aside. Add more water if needed so the beef is completely submerged, and let it soak for anywhere from 8 hours to overnight.

Step 2

When you’re ready to cook, pour 1 1/2 cups of water into your pressure cooker along with the reserved spice packet and some extra pickling spices. Pop a rack inside the pot. Take the beef out of the soaking liquid, and sprinkle both sides with garlic powder. Place it on the rack with the fat side facing up. If it’s too big, go ahead and cut it in half so it fits comfortably.

Step 3

Seal the lid and set your pressure cooker to high pressure for 50 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. Once the cooking time is up, let the pressure release naturally for around 10 minutes before opening the lid.

Step 4

Finally, transfer the corned beef to a cutting board, cover it loosely with foil, and let it rest for a few minutes. This helps the juices settle before you slice and serve.

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Ideas

Serve with creamy mashed potatoes or roasted vegetables for a balanced plate. A side of tangy sauerkraut or a fresh green salad can add brightness and contrast to the rich meat.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the meat tender and moist. You can also freeze cooked slices for up to 2 months.