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Corned Beef and Cabbage

Don't wait for Saint Patrick's Day to serve this Irish favorite. It's great year-round served with prepared horseradish and mustard.

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Ratings

3.5 by 32 people

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  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 52 mins

Corned Beef and Cabbage

Ratings

3.5 by 32 people

Rate This!

Directions

  1. Trim any visible fat from the meat. Set aside.
  2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.
  3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.
  4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.
  5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.
  6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Nutrition Facts (Corned Beef and Cabbage)

  • Per serving:
  • 255 kcal cal.,
  • 17 g fat
  • (6 g sat. fat,
  • 88 mg chol.,
  • 1039 mg sodium,
  • 7 g carb.,
  • 4 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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