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Ingredientes
- 1 x corned beef brisket - (abt 2 1/2 to 3 lbs) rinsed, and trimmed of excess fat
- 4 c. water
- 1 med onion peeled, halved, and stuck with
- 4 whl cloves
- 2 x celery ribs cut into thirds
- 4 sprg parsley
- 1/2 tsp whole black peppercorns
- 2 x bay leaves
- 1 med green cabbage head cut 6 wedges, and partially cored (leave sufficient to retain shape)
- 6 sm red potatoes
- 6 med carrots peeled, and cut into thirds
Direcciones
- Place brisket in a 5-qt or possibly larger pressure cooker. Add in water and bring to a boil over high heat. Skim foam from surface. Add in 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 Cool Water Release Method.
- Remove brisket and vegetables. Add in cabbage, potatoes and carrots to broth. Don't 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 min.
- Remove from heat and use Cool Water Release Method.
- Cut brisket across the grain into thin slices and arrange down the center of a hot platter. Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef. Spoon a few Tbsp. of broth over the corned beef.
- Serve with horseradish or possibly mustard sauce.
- This recipe yields 6 servings.
- Comments: This simply prepared meal would take over 3 hrs without the use of a pressure cooker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 1227mg | 35% |
| Total Carbs 41.62g | 11% |
| Dietary Fiber 8.1g | 27% |
| Sugars 9.09g | 6% |
| Protein 5.64g | 9% |
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