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Ya add your brisket to your pressure cooker with about 3 cups cooking liquid. (water, beer, cider, etc). Slice up a medium onion and toss that in there. Toss in your pickling spices (about 1 tsp), about 10-12 peppercorns (roughly a tsp), 1-3 bay leaves depending on your tastes (I go for 2), then I personally add about an extra 1/2 tsp mustard seeds (optional).
Lock lid, crank to high to bring to pressure, reduce heat to maintain pressure. Cook about 50-55 minutes. Let pressure come down naturally (do not run under cold water or fast vent). Remove meat & onions and set aside.
Add your cabbage wedges to the pressure cooker. Lock up lid, bring to pressure, reduce heat to maintain pressure. Cook approx 2-3 minutes. Quick release the pressure (running water or quick vent *becarfull of steam).
Your done.
Optionally you can add some potatoes and carrots at first stage. People often insist on white Irish (Idaho) potatoes, personally I like small reds whole with some skin removed.
Lastly quality brown mustard, beer, and bread are a must with this meal.
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