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Print this Recipe    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.

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14 of 17 people found the following review helpful:
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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!!

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10 of 10 people found the following review helpful:
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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!

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9 of 13 people found the following review helpful:
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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.

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