Yield: 4 Servings
|2 pounds||Corned Beef Brisket**|
|3 cups||Water; (or covering beef)|
|1 \N||Cabbage; (small) quartered+|
The 6-8 quart version (which in their humorous jest says serves 8) doubles almost everything...except 4 cups water, and says to use a medium Cabbage.
** Bulk corned beef (3-4" thick) out of brine must be covered with cold water several hours before cooking. Drain and cook with fresh water.
+ Use toothpicks to hold together.
# Small or 2 medium cut in half.
Place corned beef in cooker. Add water. Cover, set control at 10 (lbs of pressure) and cook for 60 minutes after control jiggles. Cool cooker for 5 minutes, then reduce pressure instantly. Add whole carrots, potatoes, cabbage and onions. Cover, set control at 15 and cook for 8 minutes after control jiggles. Reduce pressure instantly. Drain juices to get access to veggies.
Wifes notes (modified): Cut Corned Beef into large chunks. Slice carrots into size of quarters ($1 coins in AUS). Quarter potatoes. After the first cooking of Corned Beef, remove meat and some juice and place on a microwaveable plate. Nuke just before serving to reheat. Oh yeah! Plain White, non-cider, Vinegar for cabbage (each person should drizzle their own). You'll probably want to play with the time for cooking of the veggies or else the cabbage turns to mush.
Actually most of this comes from the brochure for the Mirro-matic Speed Pressure Cooker. Dated 1972. Which unlike our current model had an actual guage so you knew at what pressure the beast was operating at, our current one just jiggles at some pressure...dunno what it is.
bswisher@... or nobody@...
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98, converted by MM_Buster v2.0l.