Yesterday was meat prepping/cooking day.
First on the agenda was getting a corned beef in the pressure cooker. I love corned beef but . . I love just about everything. The Pressure Cooking Today recipe is so easy and so delicious but it takes a couple of hours, start to finish. The meat cooks for 90 minutes so by the time the cooker gets up to pressure, releases or a few minutes, then the veggies are added, I like to have it in the cooker before 9 a.m. if we’re planning to eat by 11.
The pork had been curing for about 8 days. It had soaked in water overnight so I drained it, wiped it dry and set it in the fridge, uncovered, to dry out a bit before smoking.
The brisket got trimmed and seasoned and it’s getting smoked today.
Here’s what’s on my menu for the next few days:
- Tonight – brisket
- Friday – Leftover Veal Piccata
- Saturday – Leftover Corned Beef
- Sunday – Leftover Brisket
There’s plenty of buckboard bacon that I kept out for breakfast and sandwiches, and there will be brisket for the freezer so I see lots of knitting time in my next few days . . oh, wait . . there’s a garden that needs weeding too! 🙁