Corned Beef and Cabbage

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 4c water
• 2½-lb point-cut corned beef brisket
• 3 garlic cloves, quartered
• 2 bay leaves
• 4 carrots, cut into 3-inch pieces
• 1 head cabbage, cut into 6 wedges
• 6 potatoes, peeled, quartered
• 3 turnips, peeled, quartered
• Horseradish sauce (optional)

Directions

1. Set to "sear" and pour water into pressure cooker. Add brisket.
2. Bring water up to a rolling boil.
3. Skim residue from surface.
4. Add garlic and bay leaves.
5. Close lid and lock. Set to "meat/stew" and adjust for 1 hour, 15 minutes.
6. When done, quick release until all pressure is released.
7. Open and add vegetables to brisket and cooking liquid, stirring gently.
8. Close lid and lock. Set to "potatoes" for 6 minutes.
9. When done, quick release until all pressure is released.
10. Open. Remove corned beef and transfer to a platter or cutting board. Cover loosely with foil. Let rest for 5 minutes.
11. Slice across the grain. Serve with horseradish sauce (optional).