St. Patty's Day Corned Beef and Cabbage

By Iggiewoman

Ingredients

• 4 lb corned beef brisket, cut into 3'' x 3'' planks
• 1 large sprig of fresh thyme and several parsley stalks, tied together
• 1 tsp dry mustard
• 2 tsp allspice
• 1 qt apple cider
• 4 large carrots, peeled and cut into 1'' discs
• 10-oz bag frozen pearl onions
• 16 baby potatoes, skins on
• 1 large cabbage, quartered or cut in eighths
• 2 Tbsp each of fresh parsley, rosemary, and chives, chopped

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Makeup

Vitamix

Heating & Cooling

Quick release the pressure and remove the lid. Add carrots, onions, potatoes, and cabbage. Cook on high pressure for an additional 15 minutes.

Quick release the pressure and remove the lid. Remove the tied herbs and discard. Stir in the chopped parsley, rosemary, and chives.

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