44
Corned Beef and Cabbage6 - 8 Servings
INGREDIENTS
3 pounds corned beef brisket with seasoning packet
1 bottle (12 ounces) beer
2 medium onions, cut in half lengthwise
2 whole garlic cloves
2 cups beef stock
4 medium red potatoes, scrubbed, peeled and halved
1 large head cabbage, cut into 8 wedges
1 cup baby carrots
METHOD
1Rinse corned beef and trim any excess fat.
2Add brisket, contents of seasoning packet, beer, onion, garlic, and
stock to cooking pot.
3Lock lid in place. Select Meat setting, and set timer for 60 minutes.
After time is up, select Meat setting again and set timer for an
additional 30 minutes.
4When cooking cycle is complete and all pressure is released,
open lid.
5Add remaining vegetables. Lock lid in place. Select Vegetable
function, and set timer for 10 minutes.
6When cooking cycle is complete and all pressure is released,
open lid.
7Serve on a platter covered with hot stock. Serve mustard and
horseradish on the side.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
43
Spicy Honey-Glazed Baby Pork Ribs4 Servings
INGREDIENTS
6 tablespoons sesame oil
1 cup chicken stock or water
2 slabs baby pork ribs
1 cup soy sauce
1 cup sake
1 teaspoon dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
METHOD
1Cut slab of ribs in half.
2Select Meat function. Add oil to cooking pot. When oil is hot, brown
ribs one slab at a time.
3Stack ribs flesh-side down in cooking pot.
4Mix remaining ingredients together and pour over ribs.
5Lock lid in place. Select Meat function, and set timer for 25 minutes.
6When cooking cycle is complete and all pressure is released,
open lid.
7Cut ribs into individual servings and keep warm on serving platter.
8Select Meat function again and reduce the sauce by one-third.
9Serve ribs with sauce in the center for dipping.
Recipe courtesy Wolfgang Puck
TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 43