29
NuWave™ Precision Pressure Cooker Recipes
Corned Beef & Cabbage
{Serves 6}
•
1 (2-3 pounds) corned beef brisket
with spice pack
•
1 medium onion, quartered
•
6 stalks celery, including leaves, cut into
2 inches pieces
•
4-5 whole garlic cloves
•
3 bay leaves
•
3 cups water
•
½ teaspoon black peppercorns
•
1½ pounds red or yellow potatoes,
cut in half
•
3 carrots, cut into 2 inches pieces, cut
on a bias
•
1 small cabbage (1½ pounds), cut
into wedges
Directions
1. Place corned beef, spice packet contents, onion, celery, garlic, pepper, bay leaf
and water into PPC.
2. Cover with lid and lock in push plate.
3. Turn pressure regulator to 2 for high pressure and cook on 425°F (High) for 1 hour.
4. Once cooking time is complete, quick release steam by moving pressure
regulator to steam release position.
5. Unlock push plate.
6. Remove corned beef, celery and onions, and place beef in covered dish or wrap
in foil to keep warm.
7. Discard celery, bay leaf and onions.
8. Add potatoes, carrots and cabbage wedges to remaining liquid in PPC.
9. Replace lid and lock in push plate.
10. Turn pressure regulator to 2 and cook on 425°F (High) for 15-17 minutes.
11. Once cooking time is complete, quick release steam by moving pressure
regulator to steam release position.
12. Unlock push plate.
13. Add beef back to PPC and cook on 425°F (High), covered, until beef is brought
to temperature.
14. Remove vegetables and corned beef from PPC and arrange on
serving platter.
Tips: • If your brisket is larger than 3 pounds, cook for 20 minutes per pound.
• Safe storage temperature for beef is 165°F.
• Always cut corned beef against the grain to ensure the meat is tender.
