St. Patty's Day Corned Beef and Cabbage

By ldelmas

Ingredients

• 4 lb. corned beef brisket, cut into 3x3 planks
• 1 large sprig of fresh thyme and several parsley stalks, tied together
• 1 tsp dried mustard
• 2 tsp. allspice
• 1 qt. apple cider
• 4 large carrots,peeled and cut into 1" disc
• 10-oz bag frozen pearl onions
• 15 baby potatoes, skins on
• 1 large cabbage, quartered or cut in eights
• 2 Tbsp each of fresh parsley,rosemary,and chives,chopped

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

1. Put the corned beef into the pressure cooker with the seasoning packet, mustard powder,allspice and herbs. Cover with apple cider. Lock the lid and cook on high pressure 45 minutes

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.

Plate a plank of corned beef on a platter and surround by the vegetables and the broth from the pressure cooker.