Corned Beef and Cabbage

By á-174535

Ingredients

• 3 pounds corned beef brisket
• 1/2 cup sliced onion (1 small)
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 3 cups water
• 1 1/2 pounds cabbage, cut into 6 wedges

Details

Servings 6
Preparation time 10mins
Cooking time 62mins
Adapted from bhg.com

Preparation

Step 1

Trim any visible fat from the meat. Set aside.

Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.