Corned Beef and Cabbage
Recipe from
Better Homes and Gardens
Don't wait for Saint Patrick's Day to serve this Irish favorite. It's great year-round served with prepared horseradish and mustard.
Servings:
Makes 6 main-dish servings.
Prep Time:
10 mins
Total Time:
1 hr 2 mins
Ingredients
-
1 3-poundcorned beef brisketsee savings
-
1/2 cupsliced onion (1 small)see savings
-
1bay leafsee savings
-
1/2 teaspoonwhole black peppercornssee savings
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3 cupswatersee savings
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1 1-1/2-poundcabbage, cut into 6 wedgessee savings
Directions
1.
Trim any visible fat from the meat. Set aside.
2.
Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.
3.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.
4.
Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.
5.
Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.
6.
Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.
Nutrition information
Per serving: Calories 255, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 88 mg, Sodium 1039 mg, Carbohydrate 7 g, Fiber 4 g, Protein 18 g. Daily Values: Vitamin A 1%, Vitamin C 69%, Calcium 3%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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