Corned Beef With Vegetables

Recipe Ingredients

1		Corned beef brisket - (abt 2 1/2 to 3 lbs) - rinsed, and
		Trimmed of excess fat
4 cups	948ml	Water
1 cup	62g / 2.2oz	Onion - peeled, halved, (medium)
		And stuck with
4		Whole cloves
2		Celery ribs - cut into thirds
4 sections		Parsley
1/2 teaspoon	2.5ml	Whole black peppercorns
2		Bay leaves
1		Green cabbage head - cut 6 wedges, and (medium)
		Partially cored (leave enough to retain
		Shape)
6		Red potatoes (small)
6		Carrots - peeled, and (medium)
		Cut into thirds

Recipe Instructions

Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface. Add onion, celery, parsley, peppercorns and bay leaves.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 1 hour.

Remove from heat and use Cold Water Release Method.

Remove brisket and vegetables. Add cabbage, potatoes and carrots to broth. Do not fill over 2/3 full. If necessary, remove some broth.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 to 7 minutes.

Remove from heat and use Cold Water Release Method.

Cut brisket across the grain into thin slices and arrange down the center of a warm platter. Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef. Spoon a few tablespoons of broth over the corned beef.

Serve with horseradish or mustard sauce.

This recipe yields 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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