1 cup orange marmalade (or apricot jam or duck sauce)
A cup of Dijon mustard
1 cup light brown sugar, packed
A cup of tomato sauce Preparation:
For the first cooking
Place the corned beef in the OAP. Cover with water, not exceeding the maximum fill line.
Lock the lid and close the pressure valve.
Cook the meat for 30 minutes in MANUAL MAX mode.
Release the pressure manually and then unlock the lid.
Completely drain the salt water from the OAP.
For the sauce
In a medium bowl, combine the jam, mustard, light brown sugar, and ketchup. Set aside.
For the second cooking
Place a shallow rack in the bottom of the empty pot.
OPTION 1
Return the corned beef to the OAP. Cover with 1 cup of water.
Pour the sauce over the meat.
Lock the lid and close the pressure valve. Cook for 30 minutes using the manual high pressure setting.
Release pressure naturally for 10 minutes and then release pressure manually.
OPTION 2
Preheat oven to 350°F.
Return the corned beef to the OAP. Cover completely with water.
Lock the lid and close the pressure valve. Cook for 30 minutes using the manual high pressure setting.
Naturally release the pressure for 10 minutes and then manually release the pressure.
Spray with nonstick cooking spray. Place the cooked corned beef on the baking sheet. Pour the prepared sauce over the beef.
Bake for 25-30 minutes until the sauce thickens.
Let the sweet and sour corned beef cool for at least 10 minutes before slicing. Serve hot or cold, over the meat. Spoon over the sauce.
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