Corned Beef and Cabbage
4 Servings
INGREDIENTS
3 pounds corned beef brisket 1/4 cup beer
2 cups beef stock
2 cups water
2 tablespoons garlic, minced
2 medium onions, cut in half lengthwise
2 tablespoons pickling spice
4 medium red potatoes, skinned, scrubbed and peeled
1 large head cabbage, cut into thick wedges
1 cup baby carrots
METHOD
1Rinse corned beef brisket and remove any excess fat.
2Place beer, beef stock, water, minced garlic, and onion in pressure cooker and set temperature to 350°. Heat for a few minutes.
3Rub corned beef with pickling spice and place in pressure cooker.
4Secure lid on pressure cooker.
5Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 1 hour.
6When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
7Add potatoes, cabbage and carrots to the pot.
8Place lid back on pot and bring back to pressure for 7 additional minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Pot Roast
4 Servings
INGREDIENTS
3 pounds beef roast (rump, California, London broil), trimmed of excess fat 1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 cups beef stock
2 cups water
1 medium onion, quartered
2 cloves garlic, minced
3 sprigs fresh thyme (1 tablespoon dry)
3 stalks celery, cut into
8 medium creamer potatoes
1 pound baby carrots
1 tablespoon flour
1 tablespoon butter, room temperature
METHOD
1Season beef with salt, pepper and garlic powder.
2Preheat uncovered pressure cooker to 350°. Add oil and sear the beef roast on all sides.
3Add beef stock, water, onion, garlic, thyme and celery.
4Set temperature to 400°. When pressure indicator pops up, reduce temper- ature to 250°. Set a kitchen timer for 50 minutes.
5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
6Add potatoes and carrots to pot. Place pressure cooker lid back on and bring to high pressure again for 7 minutes.
7When cook cycle is complete, release pressure and remove pot roast to a serving platter. Surround roast with vegetables.
8With the lid off, set temperature to 400° and start to reduce liquid in pot.
9Mix flour and butter together to form a paste. Add 1/2 cup of broth from pan to paste. Mix until smooth.
10Put flour mixture in boiling stock and mix well to thicken gravy. Bring back to a boil and then simmer for 3 minutes. Pour gravy over roast or serve on the side.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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