For St. Patrick's Day Becca and I cooked the following recipe from the Cuisinart pressure cooker cookbook. The marmalade was wonderful, the corned beef perfectly done and the vegetables also cooked well. The downside of this is that though we started the meal at 6pm we weren't ready to eat until 8:40pm, so get an earlier start when you cook it.
Corned Beef withVegetables
Makes 6 servings
1 3- to 4-pound corned beef brisket with spice pack
1 cup chopped onion
2 ribs celery, including leaves, cut into 2-inch lengths
11/2 cups water
1/4 cup orange marmalade
1/4 cup Dijon-style mustard
2 tablespoons molasses
1 pound new red potatoes, about 2 inches in size
6 carrots, peeled, cut into 2-inch lengths
1 cabbage (2 pounds), outer leaves removed, cut into 6 wedges
6 small (2-3 ounces each), onions, peeled with root end left intact
Rinse corned beef. Place trivet/rack in cooking pot of the Cuisinart™ Electric Pressure Cooker. Add chopped onion and celery to pot. Place corned beef on rack and add water. Cover and lock lid in place.
Select High Pressure and set timer for 24 minutes per pound and round up or down to closest 5-minute increment (i.e., if corned beef weighs 3.25 pounds, multiply 3.25 x 24 to get 78 minutes – round up to 80
minutes). While corned beef cooks, combine marmalade, mustard and molasses and strir with a whisk.
When audible beep sounds, time for 20minutes of Natural Pressure Release, the release remaining pressure using Quick Pressure Release. Preheat oven to 375°F.
When float valve drops, turn Pressure Cooker off. Remove corned beef from cooking pot.Trim the fat layer from the corned beef and discard. Place in a roasting pan and top with marmalade mixture. Place in oven to 20 to 25minutes to glaze. Strain cooking liquid, discarding solids and return liquid to cooking pot (it will have turned red – do not worry). Place the potatoes and carrots in the liquid in the cooking pot first, then the cabbage wedges, and top with the onions. Cover and lock lid in place. Select High Pressure and set timer for
3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. If vegetables are not cooked enough, select Simmer and cook until done to taste preference.
Using a slotted spoon or skimmer, remove the vegetables and arrange in a warmed shallow serving bowl. Slice the corned beef in thin slices across the grain to serve.
Select High Pressure and set timer for 24 minutes per pound and round up or down to closest 5-minute increment (i.e., if corned beef weighs 3.25 pounds, multiply 3.25 x 24 to get 78 minutes – round up to 80
minutes). While corned beef cooks, combine marmalade, mustard and molasses and strir with a whisk.
When audible beep sounds, time for 20minutes of Natural Pressure Release, the release remaining pressure using Quick Pressure Release. Preheat oven to 375°F.
When float valve drops, turn Pressure Cooker off. Remove corned beef from cooking pot.Trim the fat layer from the corned beef and discard. Place in a roasting pan and top with marmalade mixture. Place in oven to 20 to 25minutes to glaze. Strain cooking liquid, discarding solids and return liquid to cooking pot (it will have turned red – do not worry). Place the potatoes and carrots in the liquid in the cooking pot first, then the cabbage wedges, and top with the onions. Cover and lock lid in place. Select High Pressure and set timer for
3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. If vegetables are not cooked enough, select Simmer and cook until done to taste preference.
Using a slotted spoon or skimmer, remove the vegetables and arrange in a warmed shallow serving bowl. Slice the corned beef in thin slices across the grain to serve.
