One Pot Corned Beef!
Pressure Cooker Corned Beef and Veg
My parents bought us a pressure cooker for a wedding gift and over the years, I have expanded my repertoire. It’s brilliant on a boat, as it packs a big punch- one-pot meals that taste like you’ve worked all day making them. When really? They took half an hour under pressure . . . this recipe follows that approach. Celebration food in just over an hour. It doesn’t get much better.
3-4 lbs corned beef brisket
8-10 small boiling potatoes, peeled
A few handfuls baby carrots
1-2 onions, cut in half
Cut the corned beef in half, such that it will fit in your pressure cooker.
Cover it with water and add the pickling spices that come with it.
Bring to high pressure, then lower heat to stabilize, cook for an hour.
Release pressure with cold water, remove beef and tent on a plate. Add veggies and bring back to high heat. Cook for 2-3 minutes then release pressure again with cold water. Check to see if veggies are tender and if not, simmer until done.
Serve with crusty bread and cabbage- you could add cabbage at the end and repressurize for a minute or so to cook it. But we love shredded, sautéed cabbage. It cooks fast and is never soggy. The other must-have: horseradish sauce. Some friends served us pork tenderloin with horseradish sauce and I have never loked back. Addiction is a fine thing when it goes so well with so many delicious dinners.
