St. Patricks Day Corned Beef
INGREDIENTS
-Pre-brined corn beef brisket
-4 cloves of garlic
-1 onion
-Water (2 cups per lbs of brisket)
-1 head of green cabbage, cut into wedges
-Hand full of potatoes, quartered
-Splash of beer
METHOD
-Remove brisket from brine and rinse thoroughly with cold water
-Quarter an onion and peel and smash the garlic
-Add brisket to pressure cooker w/ onion garlic & water
-Set to high pressure and cook for 70 mins (if cooking by boiling place brisket in a pot and cover with water. The brisker should be submerged by 1 inch of water. Bring to boil and cook for 3 hours.)
-Release pressure from the pressure cooker, remove corn beef as well as liquid
-Add around 2 cups of liquid back to pressure cooker with the potatoes and cabbage
-Cook on high pressure for 3 mins
-Serve
