Corned Beef and Cabbage
Ingredients
3 pounds corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1/2 pounds cabbage, cut into 6 wedges
Preparation
Begin by trimming the beef brisket of any visible fat. Set the brisket aside.
In a 4 to 6 quart pressure cooker, place a rack in the bottom and then put the meat onto the rack. Add the meat, onion, bay leaf and black pepper to the pressure cooker. Finally, add the water to the pressure cooker and lock the lid in place.
Set the pressure regulator to vent and then place the cooker on high heat. This will bring the cooker up to the correct pressure.
When the pressure has reached the correct pressure, reduce the heat until the pressure is maintained and the regulator rocks gently. Allow the meat to cook for at least 50 minutes.
After 50 minutes, allow the pressure to reduce normally. When the steam stops, carefully remove the lid. Remove the meat and onions and place them on a serving platter. Do not throw the water out; you will need it. Set the meat aside as you cook the cabbage.
Put the cabbage wedges into the pressure cooker with the water that was left from cooking the brisket. Lock the lid into place and set the regulator. Put the cooker over high heat and allow it to come to pressure. Reduce the heat so the pressure is maintained and the regulator gently rocks. Allow the cabbage to cook for a full two minutes.
Quick release the pressure on the cooker and carefully remove the lid. Using a slotted spoon, remove the cabbage wedges and place them in a bowl. Serve the cabbage with the meat and onions.