Best Corned Beef 'n' Cabbage Recipe
- 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
- 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.
- 2. 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.
- 3. Release pressure according to manual instructions. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 4-6 servings.
8 ounce-weight: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Best Corned Beef 'n' Cabbage
"I don't have a pressure cooker, so I just left it in the slow cooker all day. I think I might have liked to cook the vegetables WITH the beef, rather than doing it separately. My husband, who grew up on these kinds of meals, says it tasted just like his mom's. High praise indeed!"
"I love have had trouble with corned beef in the past--not enough cooking time and too tough. However, this recipe was perfect! I have saved the recipe and will use it from now on--by far it was the tastiest corned beef I have made and very tender. Thanks for sharing!!"
"My family loves corned beef and cabbage. I am not a fan, but I make it every year for them. This recipe is incredible! I actually cooked a 4 # corned beef with 6 cups of water in a pressure cooker (spice packets too) for 1 hour on high. I let it sit in the pot and cool for almost an hour before I served it with the sides. My family said that it was the best ever, and I have to say that I thought it was tasty also. I will make this every year going forward because of the ease and results."
"Not everyone has made the investment of a pressure cooker, they are lovely tho and try to buy one when you are able. In the mean time use your crock pot, most all cooks have one in their kitchen arsenal! Cook for 8hrs on low. Remove and keep warm with some of the tasty broth and pour the remaining into a pot to cook the gabbage and carrots. Floury white Colcannon potatoes on the side with some soda bread and yer set for a festive night. As myGrandmother Rose Flannagan would say, "Jasus, Mary and Hoooly Saint Joooseph, make due with what ye have.""
"I made this for my 5 Sons, and they loved it. I used to make it for the family yrs. ago.And this is the first time i've made it in 20yrs. Loved this recipe!"
"I have used an electric pressure cooker for 45 years and I love it. This was a great recipe. You must try it!"
"For those who think you need a pressure cooker, you don't. This has been a staple in our diet all of my life. You just have to boil the beef for a couple hours. We call it Jigg's dinner here and sometimes use slat pickled pork riblets instead"
"I've been using my pressure cooker to make this recipe for many years. Delicious!"
"I grew up on corned beef and cabbage and love it. Unfortunately my pressure cooker is at my summer home and I can't get to it until April - too late for St. Pats day. Maybe St. Pats day in July will work!!!!"
"Perhaps in 2013 people could NOT give bad reviews when they haven't made the recipe? Pressure cookers are awesome, my electric Cuisinart amazes me every week with the delicious food I turn out, my slow cooker stays in the cabinet!With regards to this recipe, a natural release between 10-15 minutes works great. I must disagree about cooking the vegetables separate. Either cook the brisket 6 minutes shorter then add the vegetables. Or, my preferred way since the meat usually takes a lot of space, cook the brisket all the way, remove it, cover with 1 cup broth, keep warm in a 200-degree oven. Then, make use of the delicious broth you've just made by adding the carrots, potatoes, and cabbage, and putting those in the pressure cooker for 6 minutes, use a quick release. Enjoy!"
"A delicious recipe for a favorite meal of mine! Enjoy!!!"
"If they don't specify a slow release, it is always a quick release. You dont want to cook the meat into a piece of leather! If you dont have a pressure cooker, go, now, and buy one!!! You will never regret it!! The modern woman needs this! With the age of microwaves, I can't believe the quickness of the pressure cooker is not enjoyed by more!"
"This is a basic standard recipe and for those who do not have a pressure cooker...you don't know what you are missing. I presently have two, a small one and a medium one. Used to have a large one as well for canning green beans, tomatoes, etc. and making apple butter. Smaller ones are great for stewed whole chickens, tougher cuts of beef and many other dishes. The pressure intensifies flavors and shortens cooking time. I always use for a hen to make home made noodles from...gives a strong intense flavor broth for cooking the noodles."
"I saw the 5-star review, then when I read the recipe and noticed you need a pressure cooker, I quickly searched for another easier recipe. I don't know anyone who owns a pressure cooker."
"while the recipe is sound ... how many people own pressure cookers any more? Not me."
""Release pressure according to manual instructions" Slow or quick release?"