Pressure Cooker Corned Beef
This is fiddly...but I love the way the cabbage comes out. I use my Electric Pressure Cooker, 24 minutes per pound of corned beef, use natural pressure release if cooking corned beef only.
Here is my recipe for Corned Beef, Potatoes, Carrots and Cabbage:
For a 3-4 pound Corned Beef
1 cup chopped onion
2 ribs celery chopped
1 ¼ c water
Place meat on trivet in cooker, add onions and celery with the water. Cover, check the cooker is well sealed. Set on High Pressure and time for 24 minutes a pound, i.e. 3 lbs x 24 = 72 minutes, round up to 75 minutes.
While cooking prep:
Potatoes , washed, peeled (or not) cut in quarters
Carrots, washed, peeled (or not) cut in 2 inch lengths, halve if pieces are large
Onions, the more the better, peeled and quartered - we are onion fiends, we will each eat a whole onion
Cabbage, trim, core and wedge into 6 pieces.
When the timer goes off allow the pressure to come off naturally for 20 minutes and then finish with a quick release. Remove lid when safe. Keep head and face away from the pot as you are removing the lid.
Lay the potatoes, carrots and onions over the top of the beef. Recover and bring back to High Pressure for 10 minutes. Natural release of pressure for 10 minutes, then quick release. Remove lid safely, lay cabbage on top of all.
Recover and bring back to high pressure only, quickly release pressure. Safely remove lid. Cabbage will be al dente.