RECIPES, INGREDIENTS & MORE

Ingredients

• 3-4 pounds corned beef, rinsed

• ½ teaspoon coarsely ground black pepper

• 5 whole allspice berries, coarsely ground (or crushed)

• 1 teaspoon yellow mustard seeds

• ¼ teaspoon ground ginger

• 1 bay leaf

• 2 celery stalks, cut into 2-inch pieces

• 1 carrot, peeled and halved

• 1 small onion, halved

• Water

• 2 cups baby carrots

• 2 pounds baby potatoes

• 1 small head cabbage, cored and quartered

• Horseradish, for serving, optional

• Whole-grain mustard, for serving, optional

• Chopped parsley, for garnish

Instructions:

1. Put the first 9 ingredients (through the onion), into A MULTICOOKER OR Pressure Cooker. Add water until it covers roughly ²⁄ ³ of the corned beef. Secure the lid and select High pressure. Put over high heat until it reaches full pressure. Reduce temperature to maintain pressure and set a timer for 1 hour 30 minutes.

2. When time expires, remove pressure cooker from heat (OR TURN OFF THE UNIT) and release pressure by selecting quick pressure release. remove lid and add the baby carrots, potatoes and cabbage. Secure the lid and select High pressure again, and time for 5 minutes. Once time expires, remove pressure cooker from heat.

3. When ready to serve, transfer the vegetables to a serving plate and the corned beef to a cutting board. Thinly slice the corned beef, against the grain. If desired, serve with horseradish or whole-grain mustard. Garnish with chopped parsley.