Sherry
Veteran
Yeah. Traditionally in the US the New Year's day meal consists of black-eyed peas, collard greens and ham-hocks, among other things, prepared in one way or another.
Neither my husband nor I am a big fan of black-eyed peas, and Lord knows I've tried fixing them about every way you can think of. They just have a flavor you can't disguise. Kind of like rusted iron and dirt, if you ask me.
Anyway, since it was just the two of us this year I opted to fix corned beef and cabbage with red potatoes and carrots on the side.
It was a late decision and a corned beef brisket can take quite awhile to cook so I decided to put mine in a pressure cooker, though I'd never done one in a pressure cooker before.
It turned out very well. The cabbage, potatoes and carrots were a bit mushy, which I expected, but the meal altogether was absolutely delicious. Next time, though, I will pressure cook the brisket for a little less time so that I can then put my vegetables in last and let them cook just enough to be still a bit crisp.
I was following a recipe, however, from a respected chef and so put everything in the cooker as was stated--including the 12 ounce lager beer (Yuengling).
It really was delicious.
Neither my husband nor I am a big fan of black-eyed peas, and Lord knows I've tried fixing them about every way you can think of. They just have a flavor you can't disguise. Kind of like rusted iron and dirt, if you ask me.
Anyway, since it was just the two of us this year I opted to fix corned beef and cabbage with red potatoes and carrots on the side.
It was a late decision and a corned beef brisket can take quite awhile to cook so I decided to put mine in a pressure cooker, though I'd never done one in a pressure cooker before.
It turned out very well. The cabbage, potatoes and carrots were a bit mushy, which I expected, but the meal altogether was absolutely delicious. Next time, though, I will pressure cook the brisket for a little less time so that I can then put my vegetables in last and let them cook just enough to be still a bit crisp.
I was following a recipe, however, from a respected chef and so put everything in the cooker as was stated--including the 12 ounce lager beer (Yuengling).
It really was delicious.