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Pressure Cooker Corned Beef

Source of Recipe

Unknown


List of Ingredients

1 corned beef brisket 2-1/2 to 3 lbs., trimmed of fat & rinsed
4 cups water
1 medium onion, peeled, halved, and stuck with 4 whole cloves
2 ribs celery, cut into thirds
4 sprigs parsley
1/2 tsp. Whole black peppercorns
2 bay leaves
1 medium head green cabbage, cut into 6 wedges and partially cored
6 small red potatoes
6 medium carrots, peeled and cut into thirds





Recipe

Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface. Add onion, celery, parsley, peppercorns, and bay leaves. Close lid and bring pressure up to slow rock. Stabilize and cook for 1 hour. Remove from heat and use quick release method. Remove brisket and vegetables. Add cabbage, potatoes, and carrots to broth. Do not fill over 2/3 full. If necessary, remove some broth. Close lid and bring pressure up to slow rock again. Cook for 5 to 7 minutes. Remove from heat and use quick release method again. Cut brisket across grain into thin slices and arrange down the center of a warm platter. Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef. Spoon a few tablespoons of broth over the corned beef. Serve with horseradish or mustard sauce.