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Corned Beef N Cabbage
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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
In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning
packet; add beef. Close cover securely; place pressure regulator on vent pipe.
Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook
for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion;
adjust heat if needed.) 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. Remove pressure cooker from the heat; allow
pressure to drop on it's own. Remove beef to a serving platter. Discard cooking
liquid. Serve beef with cabbage, potatoes, carrots and onion.
Yield: 4-6 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |