Corned Beef & Cabbage

By á-170456

Time to break that pressure cooker out. It makes the most delicious, juicy tender corned beef brisket in no time at all.

Ingredients

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

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.