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Serves 6
This classic combination of corned beef and cabbage is wonderful served just like this, but we went ahead and prepared our Irish Soda Bread to enjoy on the side, we know you will feel lucky to eat this! If you don’t have a pressure cooker, that’s OK, just slow cook your corned beef for 10-12 hours on low heat.
Prep Time: 10 minutes
Cooking Time: 2 ½ hours
Ingredients:
Corned Beef
1 2.5 pounds of corned beef
3 cups chicken stock
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon mustard seeds
Roasted Cabbage
1 large head of green cabbage
6 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried Italian seasonings
1 teaspoon dried red pepper flakes
Instructions:
Pour chicken stock in your pressure cooker and place corned beef in and season with sea salt, black pepper, garlic powder and mustard seeds.
Place the lid on your pressure cooker and set to cook on Manual or the Meat setting for 1 hour and 25 minutes with the steam valve sealed.
While your corned beef is cooking, prepare your roasted cabbage.
Preheat your oven to 400 degrees Fahrenheit.
Line a baking tray with parchment paper.
Sliced cabbage in 1” thick slices and arrange on the baking tray.
Drizzle olive oil over each slice of cabbage and season with sea salt, black pepper, garlic powder, red pepper flakes and Italian seasonings.
Roast in the oven for 20 minutes, or until its edges begin to brown and each slice is soft.
Remove from the oven and set aside until ready to serve.
When your pressure cooker is done cooking, allow the steam to release naturally for about 20-30 minutes. Remove the lid and place on a carving board to slice before serving with cabbage.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.
Enjoy!
Corned Beef
Calories: 388
Carbs: 2
Net Carbs: 0
Protein: 28
Fat: 29
Roasted Cabbage
Calories: 165
Carbs: 11
Net Carbs: 6
Protein: 2
Fat: 14
Pressure Cooked Corned Beef & Roasted Cabbage
