St. Patty's Day Corned Beef and Cabbage

By ldelmas

Ingredients

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

Preparation

Step 1

Put the corned beef into the pressure cooker with the carrots, onions, potatoes, cabbage, mustard powder, allspice, and herbs. Cover with apple cider. Lock the lid and cook on high pressure for 30 minutes.

Quick release the pressure and then remove lid. Remove the tied herbs and discard. Stir in the chopped parsley, rosemary, and chives. To serve, plate a plank of corned beef on a platter and surround by the vegetables and broth