Life in the mountains is for the most part wonderful. The air is sweet and pure (when it isn’t snowing) and the scenery is amazing. There’s wildlife everywhere and a beautiful night sky with no street lights. As the saying goes, “If you are lucky enough to live in the mountains, you are lucky enough.”
There are, however, some things that are harder to do because of the altitude. Baking is a little wonky sometimes and sweet mountain air is also very thin, so physical activity can be a little more demanding on your heart and lungs. Puff, puff, wheez, wheez…
Another thing that is harder in the high up is cooking Corned Beef. I love making Corned Beef and Cabbage for St. Paddy’s Day. Actually, I just love Corned Beef and Cabbage anytime of the year. But the first time I tried to make it up here, I cooked the brisket for approximately 12 hours and it never ever got tender. So now I do it in the pressure cooker. If you live in the high up, or even if you just want to cut down the cooking time needed to tenderize a hunk of corned beef, have I got a deal for you!
I usually rinse the brisket because the red stuff on it is kind of weird. Some people say that there is seasoning in the red stuff, but I just can’t bring myself to cook it with it on. I do, however, use the seasoning package that comes with it.
Place the meat in your handy dandy pressure cooker with enough water to cover and cook it on high for 50 to 60 minutes depending on how big the brisket is, letting the pressure come down naturally.
Then move the meat and broth to a dutch oven.
Cube a few potatoes
and place in the pot with a couple sliced carrots (I like a lot of carrots)
add sliced cabbage
and onions on the top, add enough water to cover the carrots and potatoes, cover and cook until the vegetables are tender, 30 minutes or so.
slice the meat and serve with the vegetables, lots of freshly ground pepper, horseradish, mustard and Guiness!