Penny Ashton - 1990 |
6 qt pressure cooker | |||
| Serve with mustard or horseradish. Season with onion powder & ground cloves if you like. Use leftovers in Corned Beef Hash & Potatoes. | ||||
| NEW ENGLAND BOILED DINNER | ||||
| (in pressure cooker) | ||||
| 1 | C | water | > | Put water & seasonings into pressure cooker. Place meat on rack. Cook 50 min. at 15 lbs. pressure. Remove from heat. Reduce pressure in cold water. |
| 1 | Clv | Garlic | ||
| 1 | Bay leaf | |||
| 2 ½ | lbs | Corned Beef | ||
| 6 | sm | potatoes (pared & halved) | > | Open cooker, add veggies. Close & cook 6-7 min. at 15 lbs. pressure. Reduce pressure in cold water. |
| 6 | sm | carrots (pared & halved) | ||
| 1 | sm | head of Cabbage (wedges) | ||
| 3 ½ - 5 qt Crock Pot, 8 hours | ||||
| NEW ENGLAND BOILED DINNER | ||||
| (in Crock Pot) | ||||
| Serve with Boiled potatoes. | ||||
| 6 | carrots (3 in. pieces) | > | Put in Crock Pot in order listed. Cook on high 5-6 hours. | |
| 3-4 | lbs | Corned Beef brisket | ||
| 3 | md | Onions | ||
| 1 | C | water | ||
| 1 | sm | head of Cabbage (wedges) | > | Add to liquid, pushing down to moisten or cook cabbage separately (see below), but either way cook another 2-3 hours. |
| To prepare more cabbage faster, cook separately in skillet or pan. Just take some liquid (1 cup) from Crock Pot. Pour over wedges in skillet, cover & cook slowly for 20-30 min. Baste with liquid a few times. | ||||