It's St. Patrick's Day so I am going to try out this pressure cooker recipe. The pressure cooker is great at tenderizing otherwise tougher meat cuts. I am going to serve this with Irish Soda Bread and Bailey's Chocolate Mousse for dessert. Yum! The mousse recipe is already on this blog. NO pics as I am still waiting for computer repairs.
1 corn beef brisket
1/2 head green cabbage, cut into 1/8 wedges
4-5 carrots, cleaned and cut into large pieces
6-8 potatoes, quartered
1/2 onion, sliced
2 c. beef broth
Rinse corn beef to remove any gel. Put rack in pressure cooker, pour in beef broth. Set meat on rack. Close and pressure cook for 90 minutes.
Allow to sit for 10 minutes, release steam and remove meat. Cover and put into a warm oven. REmove rack, and add vegetables to cooker. Close and cook 10 minutes. Release steam. Slice meat and serve with vegetables.
1 corn beef brisket
1/2 head green cabbage, cut into 1/8 wedges
4-5 carrots, cleaned and cut into large pieces
6-8 potatoes, quartered
1/2 onion, sliced
2 c. beef broth
Rinse corn beef to remove any gel. Put rack in pressure cooker, pour in beef broth. Set meat on rack. Close and pressure cook for 90 minutes.
Allow to sit for 10 minutes, release steam and remove meat. Cover and put into a warm oven. REmove rack, and add vegetables to cooker. Close and cook 10 minutes. Release steam. Slice meat and serve with vegetables.
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