I was happy that I actually made corned beef for St. Patrick’s Day this year (I had intentions to do so last year and had to go into emergency back surgery). The pressure cooker was an easy way to approach this. I am never super into the cabbage/vegetable portions of this dish, but these sure make amazing sandwiches the next day.
4 pound corned beef with its spice packet (note: mine was pre-cured but did not contain a spice packet)
1 medium onion, quartered
1 stalk celery, quartered crosswise
Water to cover (about 4 cups)
1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots)
1 small (3 pound) cabbage, cut into 8 wedges
Rinse the corned beef, then cut it crosswise into 4 equal pieces. Put the corned beef, onion, and celery in the pressure cooker pot, sprinkle with the spice packet if using, then pour in enough water to cover the corned beef. Bring the pressure cooker up to high pressure and cook at high pressure for 60 minutes. Quick release the pressure, then carefully remove the lid. Test the corned beef with a fork – it should be easy to poke a fork through the thickest section. If it’s not done, lock the lid and cook for another ten minutes at high pressure.
Cook the vegetables: Add carrots to the pot, then lay the cabbage on top. It’s OK if the cabbage comes a bit above the “no fill” line on your cooker; there will still be a lot of airspace. Bring the cooker back up to pressure and cook at high pressure for 5 minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.
Serve: Pour the broth left in the pot into a gravy strainer. While the broth settles, slice the corned beef. Pour a little of the de-fatted broth over the platter of corned beef and vegetables. Serve, passing the rest of the broth at the table.