Recipes

Corned Beef with Vegetables
This simply prepared meal would take over 3
hours without the use of a pressure cooker.
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1. Place brisket in a 5-quart or larger pressure
cooker. Add water and bring to a boil over high
heat. Skim foam from surface.
2. Add onion, celery, parsley, peppercorns and
bay leaves. Do not fill over 2/3 full – corned
beef will expand during cooking. If necessary,
remove some water.
3. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 1 hour.
4. Remove from heat and use Cold Water
Release Method, see page 10. Remove brisket
and vegetables.
5. Add cabbage, potatoes and carrots to broth.
6. Close lid and bring pressure to second red ring
over high heat. Adjust heat to stabilize pressure
at second red ring. Cook for 5 to 7 minutes.
7. Remove from heat and use Cold Water
Release Method, see page 10.
8. Cut brisket across the 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.
9. Serve with horseradish or mustard sauce.
Makes 6 servings
Approximate Nutritional Analysis Per Serving:
530 calories / 30g protein / 44g carbohydrates / 27g fat
11g dietary fiber / 130mg cholesterol / 1598mg sodium
1 corned beef
brisket, about 2
1
/2
to 3 pounds,
trimmed of excess
fat and 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 teaspoon whole
black peppercorns
2 bay leaves
1 medium head
green cabbage, cut
into 6 wedges and
partially cored
(leave enough to
retain shape)
6 small red potatoes
6 medium carrots,
peeled and cut into
thirds
56
0
15
30
45