A delightful twist on the classic corned beef recipe, enhanced with a sweet and tangy glaze.
Rinse the corned beef under cold water to remove excess brine.
Rinsing the corned beef helps reduce its saltiness, ensuring a balanced flavor.
Peel the onion and stud it with the cloves.
Studding the onion with cloves infuses the cooking liquid with a subtle aromatic flavor.
Add water, apple cider vinegar, brown sugar, bay leaves, black peppercorns, carrots, and basil to the pressure cooker. Stir to combine.
Ensure the sugar is fully dissolved in the liquid for an even flavor distribution.
Place the corned beef into the pressure cooker, ensuring it is submerged in the liquid.
If needed, add more water to fully cover the beef for even cooking.
Seal the pressure cooker and cook on high pressure for 55 minutes.
Follow your pressure cooker's manual for proper sealing and pressure settings.
Release the pressure according to the manufacturer's instructions and let the beef rest in the liquid for 15 minutes.
Resting the beef in the liquid allows it to absorb more flavor and remain moist.
Remove the corned beef from the liquid, slice, and serve.
Slice the beef against the grain for tender pieces.
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