Corned Beef n Cabbage in the Pressure Cooker
  • Cooking Time: 2hrs
  • Servings: 6-8
  • Preparation Time: 5min
  • 2.5-3.5lb Beef Brisket
  • Salt & Pepper
  • 2c Beef stock
  • 1 can Beer- I had some Natty Ice in the fridge last night, but I'm thinking something BETTER next time
  • 1 onion, quartered and chunked
  • 4-5 cloves Garlic, rough chopped
  • Corned Beef spice- I put in cheesecloth or teabag like Bouquet Garni, rather than leaving loose- that way you're not picking mustard seeds out of your teeth
  • 1 sm or 1/2 lg head Green Cabbage, quartered and chunked
  • 3-5 Red Potatoes, quartered
  • 2 carrots, chunked
  1. Salt & pepper brisket and add to cooker.
  2. Add stock, beer, corning spice packet, onions and garlic; seal cooker and set to cook on a MEAT setting if you have one, for 1 1/2-1 3/4hrs. MY cooker will only set for 1 hr, so I then reset for another 40min. Close vent and allow cooker to do its thing.
  3. When meat cycle finished, open vent to allow steam to escape before opening lid- THIS IS VERY IMPORTANT!!! You don't want to be scraping dinner off your ceiling. Add remaining veggies; set to cook on a VEG setting if you have one, for 10-15min.
  4. Again, vent to allow steam to escape before opening, then SERVE!
  5. Now that was EASY, huh?
I have a new toy!!!! Yes- it's a very expensive Wolfgang Puck pressure cooker and it's AWESOME. I did NOT pay for it- so don't hate. It was a gift. Anyway- what's awesome about it, you may ask? Well, for starters it takes like a quarter of the time to cook stuff as normal methods. It's my new favorite way to make Corned Beef, which is my next future ex-hubby's favorite supper! Enjoy!!