Corned Beef and Cabbage (Pressure Cooker)

I know I did Corned beef and cabbage a few years ago, but that was in my slow cooker.  This year, I thought I would break tradition and try it in my electric pressure cooker.  I have an off-brand cooker so I tweeked it to work for mine (Geek Chef).

Ingredients
4 pounds corned beef (preferably flat-cut)
1 medium onion
2 tablespoons mixed pickling spices
2 bay leaves
1 1/2 pounds potatoes
1 pound carrots
1 head cabbage

Peel and slice the onion. Put the onions and corned beef in the pot. Add the mixed pickling spices and bay leaves, followed by the 4 cups of water.

Lock the lid in place and turn the venting knob to "sealing." Choose the "meat" (or high) setting. Set the time to 1 hour and 25 minutes.

Scrub and peel the potatoes (or leave them unpeeled) and cut them into 1 1/2-inch to 2-inch pieces. Peel the carrots and cut them into 3-inch lengths. If the carrots are quite thick, halve them horizontally. Cut the cabbage into 4 wedges.

When the time is up, let the pressure release naturally for 15 minutes, then carefully move the knob to "venting." Remove the meat to a cutting board and slice it thinly. Transfer the meat to a platter and cover it with foil to keep warm.

Place all of the vegetables in the pot with the liquid. Lock the lid in place and make sure the venting knob is set to "sealing." I am unable to cook under 10 minutes with anything but the "rice" setting so I chose that and set it for 3 minutes.

After the 3 minutes, quick release to stop the cooking.  Plate, and serve.4

*If you don't have mixed pickling spices, it's easy to make it at home. Combine 1 tablespoon of mustard seeds with 1 teaspoon of whole allspice berries, about 1/2 teaspoon of coriander seeds, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground ginger, and about 1 inch of a cinnamon stick.

** I didn't have any carrots because I forgot :/

Corned Beef and Cabbage

I realize this one is no one's idea of diet or healthy eating, but since yesterday was my hubby's birthday, I made an exception for his favorite meal.  I tried to purchase the smallest corned beef I could find, but it was still 5 lbs. The leftovers will be used for his lunch today as hash or a sandwich.  I haven't a clu where I got the recipe, This is just how I learned to make it:

1 Corned beef
4 medium potatoes
4 carrots, peeled
1/2 head of one cabbage

Scrub the potatoes and carrots and cut the potatoes into quarters and the carrots into 2 inch slices.  Place the potatoes and carrots on the bottom of a 6 quart slow cooker.  At this time you can also take the outer leaves from the cabbage and place those in the slow cooker, or cook them separately. ( I usually cook them separately in a 2 quart, microwave safe casserole dish with about a 1/2 cup water for 10 minutes on high until the cabbage is still green but tender).
Remove the corned beef from wrapper and set aside the small baggie of spices.  Place the corned beef fat side up over the vegetables in the cooker.  Pour enough water into the cooker to cover the beef.  Sprinkle the spices over the top.  Place on low for 8 hours or high for 4 hours.

OK, so I confess...I LOVE THIS MEAL!  Buttery cabbage and fatty corned beef is just delicious.  I shall continue to behave, but this was an awesome little splurge.  I now must ride by bike across the island to visit my folks instead of driving.  Must work this one off!
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