We finally found a point cut of brisket. It was prepared for corned beef. We pressure cooked the point in water with several sliced onions for one hour. The meat was tender and rich, and it was salty. That didn’t stop us from eating some for dinner, but we couldn’t enjoy nearly as much as we would have liked. The water became a meaty, onion-y, well-seasoned corned beef broth with a lot of potential. We took the broth and put it back into the pressure cooker. We added a first cut chuck shoulder and cooked it for 50 minutes. When the shoulder was cooked, we tasted the meat. It was seasoned with the flavors of corned beef but without the excessive salt. We pulled the meat and covered it with some of the liquid. We chilled the remaining corned beef broth by itself. The following day, we broke the fat cap and tasted a rich, decadent bouillon that we can use yet again. We have a flavorful base to build upon.
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