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 Corned Beef & Cabbage web posted March 24, 2008 Ingredients: 3 cups water 1 med. onion, halved and thickly sliced 3 carrots, thickly sliced 1/2 tsp. mustard seeds 1 corned-beef brisket, (2-1/2 lbs.) 1/2 butternut squash,(about 1 lb.), peeled and cut into 1-inch chunks 1-1/2 lbs. small red potatoes 1 green cabbage,(about 2 lbs.), halved, cored, and cut into 8 wedges In an 8-qrt. pressure cooker, combine the water, onion, carrots and mustard seed. Add the corned beef. Bring to high pressure over med.-high heat. Reduce the heat to keep the steam at a gentle, steady rate, and cook for 1 hour. Use the quick release feature on pressure cooker if it has one, if not, run cold water over pot until it releases. Transfer the corned-beef to a platter and cover loosely with foil. Scoop out the carrots and onion and discard, or freeze for later use. Add the squash, potatoes and cabbage to the pan. Bring to high pressure over med.-high heat. Reduce the heat to keep the steam at a gentle, steady rate, and cook for 8 mins. Use the correct way of opening pressure cooker and transfer the vegetables to the platter with the corned-beef. Yields 8 servings. ©
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