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Glazed Corned Beef + Cabbage




Source of Recipe


from roadrunnertex


Recipe Link: http://groups.yahoo.com/group/PressureCookerRecipes/

List of Ingredients




2 1/2 to 3 pound corned beef brisket,
trimmed of excess fat and rinsed
4 cups water
1 medium onion
2 to 3 garlic cloves
2 celery ribs, cut into thirds
approximately 1 teaspoon of pickling spice,
...(most corn beef has a packed included with)
2 to 3 bay leaves
pepper to taste
1 medium head green cabbage, cut into wedges

for the glaze:
1/3 cup packed brown sugar
1 heaping teaspoon of regular prepared yellow mustard
1/4 teaspoon ground cloves

Recipe



Place corned beef brisket in a 5 quart or larger
cooker. Add water and bring to a boil over
high heat. Skim foam from the surface.
Add onion, celery, pickling spice(s), bay leaves,
and pepper to taste. (NOTE: Most Corned Beef Briskets
come with a pickling spice packet included. Just cut
open the packet and sprinkle over the Brisket). DO NOT
FILL THE PRESSURE COOKER OVER 2/3 FULL - CORNED BEEF
WILL EXPAND DURING COOKING. If necessary, remove some
of the water.
Close lid and bring up to full pressure (15 psi)
over high heat. When full pressure is reached, lower
the heat to the lowest setting at which full pressure
can still be maintained. Set timer and cook for
1 hour to 1 hour and 15 minutes, depending on the
size of the Brisket.
Remove from heat and use the cold water release
method. The Bbisket should be fork tender, but
should not fall apart. If the brisket is not done
enough, just bring it back up to full pressure and
cook another five or ten minutes.
Remove the brisket and vegetables from the
cooker. Place brisket on a shallow
baking pan and discard the vegetables, if desired. Cover the
brisket with the glaze recipe below and bake in a
325 - 350 degree F. oven for about 20 minutes, or until
the glaze is bubbly.
While the brisket is baking, bring the liquid
in the cooker that the corned beef was
cooking in, to a boil and add the sliced cabbage
wedges. Cook for about 10 to 15 minutes, or until
tender. When the brisket is finished cooking,
slice across the grain and serve with the cabbage
wedges.

for the glaze:
Mix the ingredients together well. If the Glaze is
too thick, add about a teaspoon of water. Spread
over the top of the Brisket before baking.