Wolfgang Puck's Pressure Cooker Corned Beef and Cabbage

By JeanneAnne

Ingredients

• 3 pounds whole packaged uncooked corned beef brisket, including its seasoning packet
• 2 bay leaves
• 1 medium head green or white cabbage, cored and cut into 8 wedges
• 4 medium Yukon gold or other yellow-fleshed potatoes, scrubbed and cut in half lengthwise
• 4 medium carrots, trimmed, peeled and cut into 2-inch chunks
• 2 medium yellow onions, trimmed, peeled and cut into 4 quarters each
• 4 garlic cloves, unpeeled
• 12 ounces lager-style beer or pale ale
• 2 cups beef broth
• Mustard and prepared horseradish or horseradish cream sauce, for serving

Details

Servings 6
Adapted from twincities.com

Preparation

Step 1

Cooking corned beef and cabbage can have its challenges, the biggest being how long it can take to simmer that big piece of meat to absolute tenderness -- generally, at least three hours for a 3-pound brisket.

With one of the easy, safe and reasonably priced electric pressure cookers available today, you can make perfect corned beef in about 90 minutes of cooking time, plus the extra few minutes it takes for the cooker to come to full pressure beforehand and then let pressure release naturally after cooking is done.

Makes 6 to 8 servings.

Unwrap and drain corned beef. Using sharp knife, carefully trim off excess fat. Rinse beef with cold running water. Put corned beef in cooking chamber of pressure cooker. Sprinkle with seasoning packet. Add bay leaves.

To add vegetables and beer:

Arrange cabbage wedges on their sides evenly around corned beef. Evenly place potato halves, carrot chunks, onion quarters and garlic cloves among cabbage wedges. Pour in beer and broth.

Secure lid of pressure cooker, locking it in place following manufacturer's instructions. Close pressure-release valve. Turn on pressure cooker. Once it has reached full pressure, set timer to cook under pressure for 90 minutes.

Carefully unlock and remove lid. Transfer corned beef to cutting board. Using sharp knife, cut meat across grain into thick slices. Arrange slices on heated platter with vegetables or in individual heated shallow soup plates. Moisten meat and vegetables with cooking liquid. Serve immediately, passing mustard and horseradish on side.