Name: Corned Beef and Cabbage
Ingredients: 4 cup water; 2 1/2 pound corned beef brisket; 3 cloves garlic, halved; 2 bay leaves; 4 carrots cut into 3" pieces; 1 head cabbage cut into 6 wedges; 6 peeled and quartered potatoes; 3 peeled and quartered turnips

Corned Beef and Cabbage

Cooking MethodPressure Cooker

Ingredients

4 cups water
2 1/2 pounds corned beef brisket
3 cloves garlic, halved
2 bay leaves
4 carrots cut into 3" pieces
1 head cabbage cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips

Instructions

Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface. Add garlic and bay leaves. Secure lid. Over high heat, bring to high pressure. Reduce heat to maintain pressure and cook 1 hour 15 minutes. Release pressure according to manufacturer's directions. Remove lid. Add vegetables to brisket and liquid, stirring gently. Secure lid. Over high heat, bring steam to high pressure. Reduce heat to maintain pressure and cook 6 minutes. Release pressure according to manufacturer's directions. Remove lid. Serve with horseradish sauce.