Corned Beef And Cabbage Recipe

INGREDIENTS:

• (1) 3 – 3 1/2 lb. corned beef brisket with seasoning packet (discard liquid from package). I used Wellshire Farms First Cut Brisket.
• 1 lb. fingerling potatoes (halve if large in size)*
• 2 medium carrots, cut into 2″ chunks
• 2 medium parsnips, peeled and cut into 2″ chunks
• 4 cups water or enough to cover the corned beef
• 1 medium head cabbage, cut into (8) large wedges

INSTRUCTIONS:

SLOW COOKER METHOD:

1. Place corned beef in the bottom of the slow cooker. 
2. Place the potatoes, carrots, and parsnips around the corned beef, then add enough water to cover the corned beef.
3. Cook on low 8-10 hours or until tender. 
4. Add the cabbage wedges during the last 20 minutes of cooking time to avoid overcooking.

PRESSURE COOKER METHOD:

1. Place the corned beef and water in the pressure cooker. Seal the lid and cook at high pressure for 1 hour. Use the quick pressure release and remove the lid when it’s safe to do so. Add the potatoes, carrots, parsnips, and cabbage. Cook on high pressure for another 20-30 minutes, or until the vegetables are the desired doneness.
2. Serve and enjoy!

Source: Flavor The Moments

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