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Corned Beef and Cabbage (Pressure Cooker) Recipe

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This recipe for Corned Beef and Cabbage (Pressure Cooker), by , is from Donitta's 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!

Contributor:  
Contributor:  
Donitta Griffith

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs. corned beef with pickling spice packet (flat or round cut)
1 lb. redskin potatoes or 6-8 regular potatoes cut in half
2 cups baby carrots
1 small head of cabbage, quartered

Directions:
Directions:
1. Add corned beef pickling spice to cooker and cover with enough water to cover the beef.
2. Set the cooker on high and cook for 60-90 minutes.
3. After 60 minutes, perform a quick release. Test the meat for tenderness. If the beef is tender, remove the beef to a platter and cover with foil to rest. Add a small amount of cooking liquid to hydrate meat. If it is not quite tender when tested, reset pressure for another 30 minutes.
4. Add vegetables to the cooking liquid, cabbage last, and cook on high for 5 minutes.
5. Perform a quick release to release the pressure. Slice beef against the meat's grain and serve with vegetables.

Personal Notes:
Personal Notes:
Purchase either a flat or round cut of corned beef. Flat or round cuts cut into nice even slices form end to end. A point cut is fatty and vary in thickness from end to end.

 

 

 

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