Description[]
This simply prepared meal would take over 3 hours without the use of a pressure cooker.
- Contributed by Pressurecookerrecipes Y-Group
- Source: Quick Cuisine Pressure Cooker Cookbook
- 75 Minutes
- Makes 6 servings
Ingredients[]
- 1 corned beef brisket, about 2½ to 3 pounds, trimmed of excess fat and rinsed
- 4 cups water
- 1 medium onion, peeled, halved and stuck with 4 whole cloves
- 2 ribs celery, cut into thirds
- 4 sprigs parsley
- ½ teaspoon whole black peppercorns
- 2 bay leaves
- 1 medium head green cabbage, cut into 6 wedges and partially cored (leave enough 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 to a 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 heat to stabilize pressure at second red ring (15psi).
- Cook for 1 hour.
- Remove from heat and use cold water release method.
- Remove brisket and vegetables.
- Add cabbage, potatoes and carrots to broth.
- Do not fill over ⅔ full.
- If necessary, remove some broth.
- Close lid and bring pressure to second red ring over high heat.
- Adjust heat to 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 of a warm platter.
- Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef.
- Spoon a few tablespoons of broth over the corned beef.
- Serve with horseradish or mustard sauce.