Pressure Cooker Corned Beef and Cabbage Recipe

Name: Pressure Cooker Corned Beef and Cabbage Recipe
Ingredients: 3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut; 1 1/4 cups semi-dry white wine, such as Riesling; 1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces; 2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces; 1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges; 3 tablespoons Dijon mustard, plus more for serving; 2 tablespoons honey; Flaky sea salt, if necessary; Black pepper

"Corned beef is really just brisket that’s been cured in salt and spices Historically, this was done for preservation, but the method of “corning” has remained because it transforms the meat into a bold, aromatic and salty treat You can corn your own brisket if you have a week to spare, or you can buy one that’s brined but uncooked, which is what is used here..."

INGREDIENTS

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3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut

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1 1/4 cups semi-dry white wine, such as Riesling

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1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces

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2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces

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1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges

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3 tablespoons Dijon mustard, plus more for serving

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2 tablespoons honey

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Flaky sea salt, if necessary

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Black pepper

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