List Review

Got a pressure cooker?
Got an hour?
Then you have a delicious meal ready to go.
Here is a picture and the recipe.
Happy Eating!

Stove Top Pressure Cooker Directions
• Place corned beef in the pressure cooker. Cover beef with water.
• If you want – add onions, potatoes, and or cabbage to the pot before cooking.
• Place lid on pressure cooker.
• Cook over high heat until it reaches high pressure. Lower flame and stabilize pressure. Cook for 40 minutes.
• Stop flame.
• Wait.
• After the pressure releases, put the corned beef on a plate.
• Wait.
• Slice.
• Eat.

This meat was so delicious. We followed the Meat Guy’s instructions. The meat was tender and tasty. Will definitely buy again.

My family goes through two of these every St. Patrick's Day. Even my wife loves this. Hands down, the best!

I bought two pieces for my daughter’s birthday dinner. This was always her request when visiting her grandparents in the US. I pressure cooked the meat and then used the boiling liquid to cook the vegetables. It was so good. Not overly salty and very flavorful. I hoped for leftovers but it all disappeared. So happy to find real corned beef in Japan.

The seasoned water worked well for the boiled potatoes and cabbage. Leftovers were used for hash and poached eggs the next morning. Good to have a reliable source here in Japan for great corned beef.

I bought this for the first time and prepared it as per the instructions. It wasn't tender at all and shrank up too much. I'm not a fan at all of boiled meat and this method further cemented that feeling. If I were to try it again, I would slow cook it in a crock pot. The only good thing was that my family said the taste wasn't too bad.

I cooked by Sous Vide for 24Hr at 175F, it turned out perfect. It was perfect for a weeks worth of Sandwiches.
If it came in a larger size that would be great

It was the first corned beef I've had since I've been in Japan in six years. As a child we grew up on rolled corned brisket and it was always a family favorite.
I was excited to get the beef and cook it off but I did do it slightly different to your serving suggestion.
I rinsed it off as you say then boiled it just in water an hour but instead of doing the same again I added to fresh water about 1/3 cup vinegar, 10 peppercorns, 2 heaped tablespoons brown sugar, 1 large onion cut in half and 1 heaped tablespoon of English mustard powder then continued to cook for another couple hours. (This is my mum's recipe) although it was not as quite as nice as mum's corned beef it did come pretty close so I think I'll be ordering it again soon. Also after you take out the beef boil the carrots in the same water. Served up with boiled butter spuds, cabbage carrots and homemade English mustard sauce. Was definitely a winner at home as were the sangas the next day.

Been here in Japan half my life now, and that first half was the Dark Ages -- let's call it, "Pre-Meat Guy" (PMG). There was no corned beef to be found, save an 80G Spam-like tin of corned-beef hash, maybe. Alas, the era of MG game and we were saved, and this corned beef is indeed a miracle. Easy to cook, and absolutely delicious. Just finished another one and am ready for the next.

I’m a horrible cook and am so thankful this meat was so easy. The other reviewer was right- hard not to eat the whole thing by myself while cutting it up. Great as part of a “Sunday” meal and also perfection on rice, in a sandwich, or just as a 3am snack (I have a baby so that’s very much a thing). Will order again and definitely spread the words.