David Venable's Pressure Cooker Corned Beef
Serving Size / Yield
- 4 lbs. corned beef brisket, cut into 3'' x 3'' planks
- 1 lg. sprig fresh thyme
- 4 stalks parsley
- 1 tsp. dry mustard
- 2 tsp. allspice
- 1 qt. apple cider
- 4 lg. carrots, peeled and cut into 1'' discs
- 1 10-oz. bag frozen pearl onions
- 16 new potatoes
- 1 lg. head cabbage, quartered or cut in eighths
- 2 Tbs. parsley, chopped
- 2 Tbs. rosemary, chopped
- 2 Tbs. chives, chopped
Tie the thyme to the stalks of parsley and set aside.
Put the corned beef into the pressure cooker with the seasoning packet, mustard powder, allspice, and herbs. Cover with apple cider. Lock the lid and cook on high pressure for 45 minutes.
Quick release the pressure and remove the lid. Add carrots, onions, potatoes, and cabbage. Cook on high pressure for an additional 15 minutes.
Quick release the pressure and remove the lid. Remove the tied herbs and discard. Stir in the chopped parsley, rosemary, and chives.
Plate a plank of corned beef on a platter and surround by the vegetables and the broth from the pressure cooker.