From The New Pressure Cooker Cookbook by Pat Dailey
1 corned beef brisket, about 4 pounds (we prefer the flat cut over the point cut)
1 medium onion, quartered and peeled
1 tablespoon pickling spice (simply use the one that comes with the corned beef)
Water, about 12 cups (about ½ way up the side of the pressure cooker)
1 medium head cabbage, cut in wedges
6 to 8 small red potatoes, partially peeled by running the peeler around the center of the potato (but leaving the ends peeled)
5 pounds carrots (you can also add parsnips, or rutabaga, as desired), peeled and cut into 1 1/2-inch chunks
Creamy Horseradish Sauce:
1/2 cup whipping cream
2 tablespoons prepared horseradish, to taste
1 1/2 teaspoons Dijon mustard
1/2 teaspoon red wine vinegar
Salt to taste
Combine the corned beef, onion, and pickling spice in the pressure cooker. Add water to cover, making sure it does not go beyond the recommended level for the pressure cooker. Cover pressure cooker and bring up to full pressure. Because of the large amount of water, it will take about 15 minutes to reach full pressure. Reduce heat to stabilize pressure and cook for 1 hour and 5 minutes. Quick release the pressure.
Remove the corned beef and set aside (tent loosely with foil to keep warm). Add the potatoes, carrots, and cabbage in that order (potatoes should be in the bottom of the pan)(and any other vegetables you are using). Cover pressure cooker and bring up to full pressure. When full pressure is reached, cook for 1 minute and then, quick release the pressure. The vegetables should all be properly tender.
To make the horseradish sauce, whip the cream with an electric mixer until it holds soft peaks, then fold in the remaining ingredients. The sauce can be made several hours in advance and refrigerated.
Cut the corned beef into thick slices, going against the grain. Serve with the vegetables and horseradish sauce, if desired.
Note: This recipe can easily be doubled, depending on the size of your pressure cooker.
Thursday, November 20, 2008
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