Eat Evolved


You are what you eat. Eat what you've evolved to eat.

Crock Pots are for wussies.

March 20th, 2011 at 20:30

I know, I know. A crock pot is a great way to set it and forget it–you leave at 8:00 and come back at 6:00 to a lovely home-cooked meal. It never turns out that way, though, does it? You end up with mushy vegetables and meat and everything tastes the same and has the same texture. Plus, your average crock-pot recipe is a mine of canned Cream-of-Whatever soups and processed foods. Bleh.

Give me a pressure cooker any day. I was afraid of them for a long time. Then I found an electric one at Costco, and it was like a whole world opened up. Incredible, fork-tender meats, in about 1/3 of the time of your standard braise. A pressure cooker is a must-have in any kitchen, unless you feel like waiting all day for meat that won’t be nearly as good.

Tonight’s pressure-cooker feast was corned beef, thanks to St. Patrick’s day. I had one from Whole Foods in the freezer. It’s nitrate/nitrite free, so it doesn’t have that fake pink color, but it’s still amazing. Put your corned beef in the pressure cooker. Pour in a beer. We have beer around the house that I’m trying to get rid of, and you won’t actually be drinking the liquid, but if you’re sensitive to such things, use beef stock instead. Add enough water to just barely come up to the top of the beef. Close the lid and cook on high pressure (this is 15 psi, for those of you who go analog) for 60 minutes. Allow for the pressure to release naturally.

In the meantime, buy a giant mutated head of cabbage.
Okay, so it doesn’t have to be that big, but still. Get some cabbage. Cut it coarsely, however you choose (I like strips). Heat up some bacon grease and some butter (you DID just make some, right?) in a Dutch oven on medium heat. Put in your cabbage, add about a teaspoon of salt, stir it around a bit, then put the lid on it and let it sit for 10 minutes. Stir it, making sure to get the browned cabbage to the top and the rawer stuff near the bottom. Keep an eye on it every ten minutes until all of the cabbage is fork-tender and some of it is nicely browning. Serve it on the bottom of the plate, with the corned beef on top. Look at that stuff–I couldn’t even slice it with a knife. It just fell apart.
corned beef and cabbage

  • Vince Gonzales

    We did ours in the pressure cooker too and it was delicious!

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