Corned Beef and Cabbage
Serves 8
Corned beef is brisket that has been cured using "corns" of large rock salt. Using a pressure cooker allows you to make tender corned beef anytime, even for a weeknight meal—and the leftovers make superb sandwiches. Note that some brands of corned beef don't have a spice packet as the meat is already seasoned.
Ingredients
- 4 pounds corned beef with spice packet
- 1 large yellow onion (quartered)
- 12 ounces lager-style beer
- 2 bay leaves
- 1 head green cabbage (cut into 6 wedges)
- 6 large carrots (cut into 1-inch pieces)
- 8 small red potatoes (halved)
- Prepared horseradish or coarse-grain mustard (for serving)
Directions
- Cut beef into 4 equal pieces and place in pressure cooker. Sprinkle with spices from packet, if provided. Add onion, beer, 1/2 cup water and bay leaves.
- Close and lock lid of pressure cooker and cook on HIGH for 60 minutes. Once cooked, quick-release the steam. Open lid and transfer corned beef to a platter. Tent meat with foil and let rest while you cook the vegetables. Beef is done when it is fork-tender.
- Add vegetables to cooker. Close and lock lid and pressure cook on HIGH for 1 minute. Once cooked, quick release the pressure. Transfer vegetables to a warm platter.
- Slice corned beef against the grain. Add to platter with vegetables. Drizzle with cooking juices. Serve with horseradish or mustard, if desired.