Corned Beef and Cabbage in the Pressure Cooke
From: The Mirromatic Speed Pressure Cooker cookbook, 1972
Yield: 4-8 serving
Measurements are for a 4 Qt. cooker, those in parentheses are for a 6 Qt. cooker.
2 lb (4 lb) Corned beef brisket *
3 cups (4 cups) Water
4 (8) Carrots
4 (8) Potatoes
1 small (1 medium) Head cabbage cut in quarters
4 (8) Onions, whole
Corned beef should be 3-4 inches thick. Bulk corned beef out of brine must be covered with cold water several hours before cooking. Drain and cook with fresh water.
Place corned beef in cooker and add water. Cover, set control, and cook for 45 minutes after control jiggles.
Cool cooker normally for 5 minutes then place under faucet to cool until the pressure drops. To be sure tilt the control with a fork. Pressure is released when no more steam or hiss comes from the vent.
With the cooker OFF the heat, remove the lid. Wipe the inside of the lid with a paper towel to dry any moisture from the gasket.
Add whole carrots, potatoes cabbage and onions to pot.
Cover, set control and cook for 8 minutes after control jiggles. Reduce pressure instantly. (This means to put the pot under cold running water to reduce the pressure. Make sure all pressure is released before you remove the control.)
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