 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 (4-pound) corned beef brisket |
3 tablespoons pickling spice |
2 cups water |
6 small red potatoes (about 2 pounds) |
1 head cabbage, cut into 6 wedges |
3/4 cup sour cream |
2 tablespoons prepared horseradish |
Directions:
1. Combine first 3 ingredients in a 6-quart pressure cooker.
2. Cover with lid, and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 50 minutes.
3. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid.
4. Remove corned beef; keep warm. Add potatoes and cabbage to cooker. Cook as previously directed 5 minutes. Arrange potatoes and cabbage around corned beef.
5. Combine sour cream and horseradish; serve with corned beef, potatoes, and cabbage.
|
|