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Best Corned Beef 'n' Cabbage

 Best Corned Beef 'n' Cabbage
I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.—Ruth Warner, Wheat Ridge, Colorado
4-6 ServingsPrep: 10 min. Cook: 45 min.

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

Directions

  • 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. Yield: 4-6 servings.