1 (3-4 lb [1.3-2 kg]) marinated corn beef
3 cloves of garlic
3 tablespoons of pickling spices
1 teaspoon dried thyme
2 cups (473 ml) of water
2 cups (473 ml) dark beer (or white wine for Passover)
1 pound (454 g) small round potatoes
Preparation
Rinse off any spices that come with the meat, if they are packaged that way.
Place the garlic, pickling spices, thyme, and water in the inner pot.
Place the steam rack. Place the meat on top of it and pour the beer over it.
Lock the lid, making sure the steam release valve is in the Sealing position.
Press the pressure cook button and set the cooking time to 40 minutes.
When the cooking time is complete, turn the steam release handle to the vent position to quickly release the pressure. Press Cancel and remove the lid.
Place the meat in a dish, pour a ladleful of the liquid over it, and cover with foil to keep it warm.
Place the potatoes on top of the steam rack.
Lock the lid, ensuring the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time to 10 minutes. When the cooking time is complete, turn the steam release handle to the vent position to quickly release the pressure. Press Cancel and remove the lid.
Slice the meat and serve with potatoes and good quality grainy mustard.
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