Corned Beef Brisket
By JimMac
Ingredients
- 4 cups water or chicken broth
- 2-1/2 lb. corned beef brisket
- 3 cloves garlic, halved
- 2 bay leaves
- 1/2 t whole peppercorns
- 4 carrots cut into 3-inch pieces
- 1 head cabbage, cut into 6 wedges
- 6 peeled and quartered potatoes
- 1 peeled and cubed rutabaga
- 1 large onion, cubed
- 2 t caraway seeds
- corn syrup (Karo - white or dark)
Details
Servings 8
Preparation
Step 1
Method:
Place meat rack in pressure cooker. Pour water/broth into the pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface. Add garlic, peppercorns and bay leaves. Secure lid. Over high heat, bring to pressure. Reduce heat and cook for 50 minutes.
Release pressure naturally. Remove lid. Remove corned beef, wrap in tin foil and set aside.
Add vegetables to liquid, stirring gently. Secure lid. Bring to high pressure; reduce heat and cook for 5 minutes.
Cool using the quick cool method.
Layer a baking pan with tin foil. Spray with Pam. Place brisket on tin foil. Cover brisket with corn syrup (Karo- white or dark). Roast in oven until nicely browned. Remove from oven, slice and serve with the vegetables. Serve with horseradish sauce
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