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Ingredients
1 Corned beef brisket, 2 1/2 to 3 pounds, trimmed of excess fat and rinsed
4 Cups water
1 Medium onion, halved & stuck with 4 cloves
2 Ribs celery, cut in thirds
4 Parsley sprigs
1/2 Teaspoon whole black peppercorns
2 Bay leaves
1 Head of cabbage, cut into 6 wedges & partially cored
6 Small red potatoes
6 Carrots cut in thirds
Instructions
Place brisket in a 5-quart pressure cooker, add water and bring to a boil over high heat. Skim foam from surface. Add onions, celery, parsley, peppercorns and bay leaves. Close lid and bring to pressure. Cook for 1 hour with rocker moving slowly. Remove from heat and quick release pressure. Remove brisket and vegetables. Add cabbage, potatoes and carrots to broth but do not fill cooker over 2/3 full, remove some broth if necessary. Close lid and bring back to pressure and cook for 5 to 7 minutes then quick release pressure. Cut brisket across the grain in thin slices and arrange on warm platter. Using a slotted spoon, remove vegetables and arrange around sliced corned beef on platter. Spoon some of the broth over the corned beef and serve with horseradish and mustard sauce.