Ingredients:
Ingredient
- 1 3 lb. corned beef brisket, about 2 inches thick, rinsed, fat trimmed to 1⁄4 inch
- 2 Tblsp. pickling spice
- 2 cups chicken broth
- 6 carrots, peeled, roughly chopped
- 4 celery ribs, chopped
- 2 bay leaves
- 1 small head green cabbage, cut into 8 wedges
- 1 pound small red potatoes, unpeeled
- 4 Dorot Gardens Glazed Onion cubes
- 4 Dorot Gardens Garlic cubes
- 4 Dorot Gardens Parsley cubes
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Cooking Instructions:
1
Place brisket fat side up in your multi cooker to pressure cook or slow cook. Then sprinkle with pickling spice (not that some corned beef packages come with a packet of the spice). Add chicken broth and bay leaves and pressure cook on high for 1.5 hours or slow cook on high for 6 hours.2
Release pressure an set corned beef aside covered lightly with foil to keep warm. Remove bay leaves and add carrots, celery, Dorot Gardens Onion, Garlic and Parsley cubes.3
Lock lid into place pressure cook on high for 12m, or slow cook for 1.5 hours. If pressure cooking, quick-release any remaining pressure, then carefully remove lid.4
Transfer brisket onto cutting board and cut into 1/2 inch slices and place on a serving platter.5
Surround with cabbage wedges, potatoes, vegetable and generously spoon juices on top before serving.