Corned Beef & Cabbage

By Joan_Z

Ingredients

• 4 cups water in pressure cooker
• 2 large bay leaves
• 1 5 lb slat cut or point cut corned beef brisket 4 lbs scrubbed potatoes
• 1 small quartered green cabbage (2 1/2 lbs)

Details

Servings 6
Preparation time 15mins
Cooking time 18mins

Preparation

Step 1

Pour water into pan (if cooking in oven) or into deep pot (if cooking on stove top). I prefer oven method but stove top will suffice. Add bay leaves. Do not wash liquid from beef. Rinse beef package & pour into liquid in pan for extra flavor. Set the beef in the water and pour in any brine and contents of enclosed flavor pack.

Cover pan and cook in slow oven for about 3 hours. Cover pan with foil.

If cooking on stove top, cover pan and boil on slow to medium heat for 3 hours or until fork tender.

Transfer to carving board and let stand 10 minutes.

Cook cabbage in left over liquid from brisket.
If there is less than 1 cup of water in cooker add enough to equal 1 cup. Can be done in pressure cooker but I prefer large skillet. Set over high heat as you add the cabbage and sliced onions.

Lock lid in place. Over high heat bring to high pressure. Reduce heat to maintain high pressure and cook 2 minutes. Turn off heat. Run cold water over lid for quick release. Open lid away from your face. Remove cabbage with tongs, drain and place on platter. Scrape and discard surface fat on corned beef. Slice across.

Serve with cabbage, boiled new potatoes and possibly boiled carrots.