Recipe Station

If you've never used a pressure cooker before, you can just YouTube it, or follow the instructions that came with your equipment. Once you learn how to use your equipment, it is surprisingly easier than you'd think.

Ingredients To Gather: 

• 3-4 pound flat cut corned beef
• 3-4 large bay leaves
• 6-8 whole peppercorns
• 1 tsp. dried thyme
• (You can use the packet of seasonings that come with the corned beef in place of the bay leaves, peppercorns,
• and thyme if you prefer)
• 1 onion, cut into quarters
• 2 cans (14 oz. each) low-sodium chicken broth
• water, as needed to cover the corned beef

Instructions To Follow: 

1. Remove the corned beef from the package and rinse well with cold water, until all the accumulated gel is removed.  Most corned beef will have a thick layer of fat on one side; trim off most of that fat and then put the beef in the pressure cooker, fat side facing up.

2. Add the bay leaves, peppercorns, dried thyme, and onion pieces to the pressure cooker.  (Or use the spice packet in place of the bay leaves, peppercorns, and thyme if you prefer.)  Pour over the chicken broth, with a little additional water if needed to barely cover the corned beef with water.

3. Set the electric pressure cooker for 90 minutes at high pressure.   (For stove-top pressure cooker, bring to high pressure, then reduce heat as low as possible and still maintain high pressure and cook 90 minutes.)

4. After 90 minutes, use the natural release method to reduce the pressure.  Remove corned beef to a cutting board and let it rest for a few minutes before cutting.  (If you're going to cook vegetables in the pressure cooker to go with the meat, cover with foil to keep warm.)  Slice meat against the grain and serve hot, with Creamy Horseradish Sauce.

Finished!

Article Source: Kalyns Kitchen