Easy Corned Beef 'n' Cabbage |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I've been making this meal for more than 40 years, remarks Ruth Warner of Wheat Ridge, Colorado. It is so easy and so delicious. It's especially good served with a salad of peaches and cottage cheese. Ingredients:
4 cups water |
1 corned beef brisket with spice packet (2 pounds) |
1 medium head cabbage, cut into 8 wedges |
2 large red potatoes, cut into 2-inch chunks |
1 can (14-1/2 ounces) chicken broth |
4 large carrots, cut into 2-inch chunks |
1 medium onion, cut into 2-inch pieces |
Directions:
1. In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
3. Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 4-6 servings.
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