120 minutes
A traditional and flavorful corned beef and cabbage dish cooked quickly in a pressure cooker, complete with a honey-mustard glaze.
Corned Beef, rinsed and patted dry, fat trimmed
0 lb
Semi-Dry White Wine
cups
Corned Beef Spice Packet
each
Potatoes, cut into chunks
0 lb
Carrots, cut into chunks
0 lb
Cabbage, cut into wedges
0 lb
tablespoons
tablespoons
Flaky Sea Salt
to taste
Black Pepper, freshly ground
to taste
1. Prepare and Cook Corned Beef
Rinse the corned beef under cold water and pat it dry with paper towels. Trim off any excess fat and place the beef in the pressure cooker. Pour in the semi-dry white wine and add the spice packet. Seal the pressure cooker and set to cook on high pressure for an hour. After cooking, allow the pressure to release naturally for 15 minutes.
2. Add Vegetables
Add the potatoes, carrots, and cabbage wedges to the pressure cooker, immersing them in the broth. Seal the lid and cook under high pressure for 15 minutes. Allow the pressure to release naturally for about 10 minutes before removing the vegetables with tongs.
3. Glaze and Broil Corned Beef
Mix together Dijon mustard and honey to make the glaze. Brush the glaze over the cooked corned beef and broil for 3 minutes until bubbly and brown. Let the corned beef rest for 5 to 10 minutes before carving against the grain.
4. Season and Serve
Season the vegetables with flaky sea salt and freshly ground black pepper. Arrange the vegetables on a serving platter with slices of corned beef and a dollop of Dijon mustard for those who want extra flavor.
Comments (0)