Thursday, September 29th, 2016

What’s for dinner? Corned beef and cabbage, of course

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From Better Homes and Gardens:
Ingredients
1 3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1-1/2-pound cabbage, cut into 6 wedges
Directions
1. Trim any visible fat from the meat. Set aside.

2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Nutrition Facts
Calories 255, Total Fat (g) 17, Saturated Fat (g) 6, Cholesterol (mg) 88, Sodium (mg) 1039, Carbohydrate (g) 7, Fiber (g) 4, Protein (g) 18, Vitamin A (DV%) 1, Vitamin C (DV%) 69, Calcium (DV%) 3, Iron (DV%) 14, Percent Daily Values are based on a 2,000 calorie diet

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