1 lb. skinny carrots, peeled, cut into 2 inch lengths
small head of cabbage, cut into 1 inch wedges
2 Tbl. dark brown sugar
Spice packet, plus extra spices from spice packet recipe
Instructions
Mix broth, garlic, 1 Tbl. mustard, peppercorns, thyme and rosemary in
the pressure cooker's insert pot. Add corned beef, fat side up. Sprinkle spice packet, and add a
little extra spices. Top with onion. Cook on high pressure 55 minutes. Let pressure drop
naturally, don't quick release. Allow 20 to 30 minutes for natural release.
When pressure has dropped, add potatoes, carrots and cabbage. Cook on high
8 minutes. Use quick release.
Transfer vegetables to serving platter and put corned beef on a
baking sheet. Mix brown sugar and 1 Tbl. mustard. Spread over top of
corned beef and broil, 6 inches from heat, until glazed. About 2
minutes. Transfer to cutting board, slice across grain. Add juice over
vegetables. Serve with regular or spicy mustard or horseradish.
Oven Method - Increase broth by one cup and place it with mustard
and the other seasonings in large Dutch oven. Add meat and onion.
Cover and bake at 325 deg. F.,turning meat occasionally, about 2-1/2
hours. Add potatoes and carrots and cook until fork tender, about 30
minutes. Add cabbage, cook until tender, about 15 minutes. Broil as
directed above.
Serving
Suggestions
Really Great in pressure cooker. Timing was perfect. Serve with Rye bread.
Originally Submitted
3/28/2019
0 Out of 5 from
0 reviews
You can add this Corned Beef and Cabbage- Presure Cooker Recipe. recipe to your own private DesktopCookbook.
