Corned Beef 'n' Cabbage

Ingredients

  • 4 cups water
  • 1 (2 pound) corned beef brisket with spice packet
  • 1 medium head cabbage, cut into 8 wedges
  • 2 large red potatoes, cut into 2-inch chunks
  • 1 (14 1/2 ounce) can chicken broth
  • 4 large carrots, cut into 2-inch chunks
  • 1 medium onion, cut into 2-inch pieces

Instructions

  1. In a 6-quart pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
  4. Remove pressure cooker from the heat; allow pressure to drop on its own.
  5. Remove beef to a serving platter. Discard cooking liquid.
  6. Serve beef with cabbage, potatoes, carrots and onion.

Source: Quick Cooking - January/February 2004

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.




DON'T MISS Weekly Specials
from The Prepared Pantry!