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Corned Beef and Cabbage

Makes: 6 servings
Prep 10 mins Cook 52 mins
Corned Beef and Cabbage
Ingredients
  • 3  pounds  corned beef brisket
  • 1/2  cup  sliced onion (1 small)
  • 1  bay leaf
  • 1/2  teaspoon  whole black peppercorns
  • 3  cups  water
  • 1 1/2  pounds  cabbage, cut into 6 wedges
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 255,
  • Fat, total (g) 17,
  • chol. (mg) 88,
  • sat. fat (g) 6,
  • carb. (g) 7,
  • fiber (g) 4,
  • pro. (g) 18,
  • vit. A (RE) 10,
  • vit. C (mg) 41,
  • sodium (mg) 1039,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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