Corned Beef 'n' Cabbage

By sandiB2010

"I've been making this meal for more than 40 years," remarks Ruth Warner of Wheat Ridge, Colorado. "It is so easy and so delicious.

Ingredients

• 4 cups water
• 1 corned beef brisket with spice packet (2 pounds)
• 1 medium head cabbage, cut into 8 wedges
• 2 large red potatoes, cut into 2-inch chunks
• 1 can (14-1/2 ounces) chicken broth
• 4 large carrots, cut into 2-inch chunks
• 1 medium onion, cut into 2-inch pieces

Preparation

Step 1

In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely. Turn regulator knob to pressure and select high pressure. Cook for 45 minutes.

Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.

Release pressure according to manual instructions. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.