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| Corned Beef and Cabbage |
St. Patrick’s Day. Corned beef and cabbage. No more need be said.
Well, what can I say? This is traditional at St. Patrick’s Day.
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| At St. Paddy’s Tradition |
I just happen to cook mine in a pressure cooker. It’s faster and I find the meat doesn’t fall apart unlike other methods. It only takes 90 minutes, regardless of the size of the brisket.
My model is an electronic pressure cooker. For the meat, you need a high setting–that’s either “Meat,” or “Beef,” or 15 psi.
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| Tender in 90 minutes and doesn’t fall apart |
For the vegetables, you’d use the “vegetable” setting or 7-10 psi.
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| Perfectly cooked veggies |
It couldn’t be simpler! And don’t be scared of pressure cooking!!! Especially in an electronic one. It won’t explode on you like the old stove-top models (and those have been improved too). You can set and forget an electronic, something you can’t do with a stovetop one–that must be supervised.
This stunning platter is part of the Temp-Tations Carved Old World Pack and Go set. Available by clicking the link below this paragraph.
Happy St. Patrick’s Day to all! Kiss me, I’m Irish…yes, I really AM!!!
Corned Beef & Cabbage
- 1 piece (any size) point or flat cut corned beef brisket
- 1 medium cabbage, cut into wedges
- 1 lb carrots, peeled
- 2 lbs red potatoes, peeled
- 2-3 cups water for the pressure cooker
Rinse brisket well under cold running water.
Add meat in the pressure cooker. Set to 15 psi or “meat” setting and cook for 90 minutes. Release pressure and remove meat to an oven-proof serving dish. Cover with foil and place in 200 degree F oven to keep warm. Do not remove liquid from cooker as you cook the veggies in the same water which will flavor the veggies.
Place vegetables in reserved water in cooker. Cover, seal, and set to 10 psi or “vegetable” setting and set timer for 10 minutes. Release pressure.
Slice meat and serve with vegetables.
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| Corned Beef and Cabbage |
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