Corned Beef & Cabbage. Corned beef is a popular meat for St. Patrick's Day meals and comforting boiled dinners, but don't wait for spring to enjoy the flavorful meat. The most common cuts of corned beef are the brisket; either flat.

Serve with corned beef sliced across the grain. How to Cook Corned Beef in the Pressure Cooker? I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots. You can cook Corned Beef & Cabbage using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Corned Beef & Cabbage

Prepare 1 of corned beef.
Prepare 1 packages of seasoning from the meat package.
Prepare 1 of water.
Prepare 1 head of cabbage.
It's 3/4 lb of baby red potatoes.
It's 12 oz of package of petite baby carrots.

Corned beef isn't the kind of thing you eat every day, so when you do make it, you want it to be special. Patrick's Day feast or just in the mood for a reuben, we've got plenty of. Corned beef is cured beef that slow-cooks to a distinctive pink color and dense, tender Corned beef is named after large "corns" of salt historically used to make the brine, which, along with nitrates. Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots.

Corned Beef & Cabbage instructions

Put the corned beef in the crock pot sprinkle with the seasoning that came with the meat. Fill the crock pot with water to cover the beef..
Wash then cut the cabbage into quarters. Put the cabbage into the crock pot. If you prefer your cabbage not as soft you can allow your meat to cook for a few hours (about 2 or 3) then add your cabbage. Set your crock pot on high. For 8 hours. 10 hours if you like the corned beef shredding..
When you have about 3.5 hours left add the potatoes and carrots..
Take everything out, slice the meat and serve. Salt and pepper as needed. ENJOY.

This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn. These useful spices can be used to cook so many different meals! However, corned beef is not just a St. The hearty meat has actually been around for centuries — and, believe it or not, it's hardly consumed in Ireland.