This easy corned beef recipe feeds a crowd and requires minimal effort.
This comforting corned beef and cabbage recipe comes together in just over an hour.
The finishing touches are a perked-up sour cream sauce to brighten each plate and a shower of fresh parsley.
Antonis Achilleos
Then, top off your meal with atraditional Irish dessertsuch asIrish soda bread.
This recipe was developed by Karen Rankin.
Ingredients
13 12-lb.
uncooked corned beef brisket with spice packet
1cupunsalted beef broth
1 12poundsyellow baby potatoes
4carrots, sliced into 2-in.
Remove brisket from package, reserving spice packet; rinse brisket in cold water and pat dry.
Sprinkle both sides of brisket with contents of spice packet.
Place brisket, fat side down, in cooker; cook for 2 minutes.
Flip and add broth, using a wooden spoon to scrape up any browned bits.
Lock lid and turn steam-release handle to sealing position.
Cook at high pressure for 30 minutes.
Remove lid and add potatoes, carrots, and cabbage in layers on top of brisket.
Lock lid and turn steam-release handle to sealing position.
Cook at high pressure for 5 minutes.
Remove brisket from pot and thinly slice against the grain.
Serve with vegetables, topped with remaining 1 tablespoon parsley and 12 teaspoon pepper.
Serve with sour cream sauce.
2,000 calories a day is used for general nutrition advice.
