Create this mouth-watering old-school favourite in no time.
Place the corned beef on the rack, lower into the pressure cooker. Add all other ingredients.
Close and lock the lid. Bring to pressure over high heat on pressure setting 2. Once at pressure (when red indicator rises). Lower heat to low. Cook under pressure for 1 hour.
Remove from heat. Quick-reduce pressure by placing under a cool running tap.
Serve with mashed potatoes, white/bechamel sauce, cabbage and carrots.
Serve cold the next day, sliced thinly, with mustard.
Delish! But my meat was rather tough (I'm use to slow cooking corn beef). Any suggestions??
About ten minutes before the meat is cooked, I take the pressure cooker off the stove and reduce the pressure buy running it under a cold tap. I then add whole potatoes, carrots, onions and cabbage to the meat, put the pressure cooker back on the stove, bring it up to pressure again and cook for a further 8 to 10 minutes. A whole meal cooked in one pot and it tastes delicious.
Meat was so sweet and tender, kids smashed it!
Easy as anything to prepare and with the Thermomix on to cook mashed vegetables it was a breeze. I used a bit of orange juice instead of a whole orange, with good effect.
Yummo! REALLY simple and easy to make. A real family favourite. You can substitute the malt vinegar for red wine vinegar but one piece of advice I will give is not to subsitute a mandarin in place of the orange. Lesson learned there! Enjoy.
This is a winner! So easy! And NO complaints!