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Best Corned Beef ‘n’ Cabbage

Total Time

Prep: 10 min. Cook: 45 min.

Makes

6 servings

You can make this delicious corned beef and cabbage dish in your pressure cooker. I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.—Ruth Warner, Wheat Ridge, Colorado
Best Corned Beef 'n' Cabbage Recipe photo by Taste of Home

Ingredients

  • 4 cups water
  • 1 corned beef brisket with spice packet (2 pounds)
  • 1 medium head cabbage, cut into 8 wedges
  • 2 large red potatoes, cut into 2-inch chunks
  • 1 can (14-1/2 ounces) chicken broth
  • 4 large carrots, cut into 2-inch chunks
  • 1 medium onion, cut into 2-inch pieces

Directions

  1. In a 6-qt. electric pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes.
  2. Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
  3. Let pressure release naturally. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.

Nutrition Facts

1 serving: 362 calories, 21g fat (7g saturated fat), 105mg cholesterol, 1560mg sodium, 22g carbohydrate (9g sugars, 6g fiber), 23g protein.

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