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"Hunger is the best sauce in the world."--Cervantes

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage is from The Down Home Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 pound flat cut corned beef brisket with seasoning packet
4 cups of water
1 large onion, quartered
8 cloves of garlic
1 Tbsp. Pickling Spice
6 medium red or Yukon gold potatoes, quartered
3 large carrots, cut into 2-inch pieces (or 1 lb. bag of baby carrots)
1 small cabbage, cut into 6 wedges

Glaze:
2 tsp. Mustard
1/4 c. Brown Sugar
Directions:
Directions:
Rinse the corned beef under cold water.

Put the seasoning packet, water, onion and garlic into the pressure cooking pot. Add the corned beef. Sprinkle the corned beef with the pickling spice.

Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Remove the brisket from the pressure cooking pot. Place the corned beef in an oven safe dish. Mix mustard and brown sugar in a bowl. You may add more mustard or brown sugar to reach the desired consistency. The glaze should be thick. Glaze the corned beef with the brown sugar and mustard mixture and bake until glaze caramelizes.

Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select high setting and cook them uncovered until tender.)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
My mom was making corned beef & cabbage well before I learned of our Irish heritage. Now that I know about my great-great-great grandmother, Louisa Banks Street, I think of her every time I prepare this dish, and I make it every St. Patrick's Day. I have even adapted the recipe to prepare it in the pressure cooker.

 

 

 

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