pickling spice packet, or 1 Tbl. pickling spice recipe
Two cans ale or lager beer (I only used one can)
6 sprigs fresh thyme (I used spice rack thyme)
1/2 head of cabbage, cut into 1-1/2 inch wedges
1/2 Cup sour cream
3-4 Tbl. horseradish, to taste
Instructions
Cut corned beef into 2-3 chunks. Add to the insert of a 6 quart
Pressure cooker, with the fat layer facing up. Layer with onion,
spices, thyme and beer. Cook on HIGH pressure to 90 minutes, then
do a QUICK release.
Add the potatoes, carrots and cabbage to the insert, close, and set to
HIGH pressure for another 5 minutes. Do a NATURAL release for 5
minutes, cut and serve. Serve with regular or spicy mustard. Or mix
sour cream and horseradish together and serve with that.
For Slow Cooker Method - place carrots, onion and potatoes into the
slow cooker. Place corned beef, fat side up, on top of the vegetables
and sprinkle with pickling spice. Pour the beer over the vegetables
and brisket. Sprinkle with thyme. Cover and cook on high until tender,
5-6 hours, or low for 10-12 hours.
Arrange cabbage over the corned beef, cover, and continue cooking
until cabbage is tender, 45 minutes to 1 hour on high.
Originally Submitted
3/27/2021
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