Corned Beef with Veggies
Corned beef brisket with corned beef spices
16 oz. Beef Broth
3 cloves Garlic
2 Bay Leaves
Root vegetables; carrots, potatoes, parsnips, rutabagas, turnips, onions, etc. chopped uniformly
1 head Cabbage, quartered
Remove corned beef brisket from packaging and discard brine. Be sure to thoroughly rinse the brisket with cold water before cooking.
Place the rack into the cooking vessel and place the brisket onto the rack, fatty side up. Add broth, corned beef spices, garlic, and bay leaves. If brisket is not immersed, add enough cold water so that the brisket is immersed. Note: Wines or stout beers can also be used in place of beef broth.
Securely close lid to locked position, set pressure limiting valve to “Airtight”. Follow basic directions for pressure cooking, and cook at high pressure for 50 minutes, or until meat is fork-tender.
When tender, remove meat from the pressure cooker, cover with foil and a hand towel and set aside. Reserve 1 cup of the cooking liquid and discard the rest.
Place chopped vegetables into the cooking vessel with 1 cup cooking liquid. Top with cabbage quarters. Securely close the lid to the locked position, set the pressure limiting valve to “Airtight” and cook at high pressure for 4 - 6 minutes, depending on amount of vegetables being cooked. If desired, the rack can be used to cook the vegetables, if they are cut large enough to not fall through.
When done, separate the cabbage from the vegetables and serve. Slice the brisket across the grain to aid in cutting and shredding.
- West Bend Admin