Corned Beef with Vegetables

Corned Beef With Vegetables (75 Minutes)

Makes 6 Servings

Ingredients:
 * 1 Corned Beef Brisket, About 21/2 to 3 Pounds, Trimmed of Excess Fat AndRinsed
 * 4 Cups water
 * 1 Medium Onion, Peeled, Halved And Stuck With 4 Whole Cloves
 * 2 Ribs celery, Cut Into Thirds
 * 4 Sprigs parsley
 * 1/2 Teaspoon Whole black peppercorns
 * 2 bay leaves
 * 1 Medium Head green cabbage, Cut Into 6 Wedges And Partially Cored (leaveEnough to Retain Shape)
 * 6 Small red potatoes
 * 6 Medium carrots, Peeled And Cut Into Thirds

Directions:

Place Brisket in a 5-Quart or Larger Pressure Cooker. Add water And Bring toA Boil Over High Heat. Skim Foam From Surface.

Add Onion, celery, parsley, Peppercorns And bay leaves.Close Lid And Bring Pressure to Second Red Ring Over High Heat. Adjust HeatTo Stabilize Pressure at Second Red Ring (15psi). Cook For 1 Hour.Remove From Heat And Use Cold water Release Method. Remove Brisket AndVegetables.

Add cabbage, potatoes And carrots to Broth. do Not Fill Over 2/3 Full. ifNecessary, Remove Some Broth.

Close Lid And Bring Pressure to Second Red Ring Over High Heat. Adjust HeatTo Stabilize Pressure at Second Red Ring (15psi). Cook For 5 to 7 Minutes.Remove From Heat And Use Cold water Release Method.Cut Brisket Across The grain Into Thin Slices And Arrange Down The Center ofA Warm Platter. Using a Slotted Spoon, Remove Vegetables From PressureCooker And Place Around Corned Beef. Spoon a Few Tablespoons of Broth OverThe Corned Beef.

Serve With Horseradish or mustard Sauce.

Notes:

This Simply Prepared meal Would Take Over 3 Hours Without The Use of aPressure Cooker.

Source:

Quick Cuisine Pressure Cooker Cookbook

contributed by :
* Pressurecookerrecipes Y-Group