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SEARCH RECIPES: LOCATION: Recipes >> Pressure Cooker >> Corned Beef Cabbage    Corned Beef Cabbage Corned Beef and Cabbage 4 cups water 2 1/2 lb 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 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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 14 of 17 people found the following review helpful: Taste: Ease of Prep: Appearance: Best and easiest Corned Beef and Cabbage, March 24, 2006 - 09:28 PM Reviewer: P. Rumpel from Beloit, WI. USA I used 4 lb. corned beef round brisket, 6 cloves of garlic, 6 carrots and 8 medium sized red potatoes, with skins on and halved. I did not use turnips in this recipe. I followed the recipe as indicated with the changes as outlined and the results were great. The corned beef was cooked perfectly and the flavor was the best that I have ever had. The cabagge, carrots and the potatoes were cooked perfectly. The only change that I would make is to add some salt to the liquid when I added the vegetables. Thanks for this recipe!! Was this review helpful to you?  Yes  No 10 of 10 people found the following review helpful: Taste: Ease of Prep: Appearance: 4 Cups is plenty of water, March 17, 2006 - 04:25 PM Reviewer: RichmondJim from Richmond, VA USA If the previous reviewer burned their brisket after only an 1.25 hrs, either they didn't turn the heat down to just MAINTAIN high pressure, or their pressure cooker is not sealing properly. I used the 4 cups of water in my 6 Qt cooker and had plenty of liquid to spare at the end of the meat cooking. The juices remaining made the cabbage especially delicious! Was this review helpful to you?  Yes  No 9 of 13 people found the following review helpful: Taste: Ease of Prep: Appearance: Burn City, March 17, 2005 - 07:03 PM Reviewer: Anonymous from Prov, RI Not enough water specified. I pressure cooked at 15 lbs. (it says high pressure) for 1hr, 15 min All water boiled away and brisket burned. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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