Ingredients
-
2
-
3
-
1
-
1/4
-
2
-
1/8
-
1
-
-
-
-
-
-
-
-
Directions
It may be the most famous dish to eat on St. Patricks Day, but this Irish-American corned beef recipe is a favorite in my house any time of the year. It would typically simmer all day on the stove but thanks to the pressure cooker it only takes 90 minutes for the meat to come out super tender. Of course, if you wish you could also make this in the slow cooker, see my Crock Pot Corned Beef and Cabbage recipe.,,
,To keep it low-carb I like to serve it with Creamy Cauliflower Mash with Kale (Low-Carb Colcannon), Cauliflower Mash or Sauteed Brussels Sprouts.,Also great with roasted or boiled red potatoes, yukon potatoes.,Try them with these Whole Wheat Soda Bread Muffins.,If you have a larger piece of brisket, cut it in half to fit, the cook time will remain the same.,To add potatoes, cut them into 1 inch chunks then cook once the brisket is done, high pressure 5 to 7 minutes, natural release. Then add the cabbage and follow step 3.
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Steps
|
1
Done
|
Cover and Cook on High Pressure 1 1/2 Hours Natural Release Then Open |
|
2
Done
|
Add the Cabbage to the Top, Cover and Cook on High Pressure 3 Minutes, Quick Release. |
|
3
Done
|
Remove Meat and Slice Into 6 Pieces. |
