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44
Corned Beef and Cabbage
6 - 8 Servings
INGREDIENTS
3 pounds corned beef brisket with seasoning packet
1 bottle (12 ounces) beer
2 medium onions, cut in half lengthwise
2 whole garlic cloves
2 cups beef stock
4 medium red potatoes, scrubbed, peeled and halved
1 large head cabbage, cut into 8 wedges
1 cup baby carrots
METHOD
1 Rinse corned beef and trim any excess fat.
2 Add brisket, contents of seasoning packet, beer, onion, garlic, and
stock to cooking pot.
3 Lock lid in place. Select Meat setting, and set timer for 60 minutes.
After time is up, select Meat setting again and set timer for an
additional 30 minutes.
4 When cooking cycle is complete and all pressure is released,
open lid.
5 Add remaining vegetables. Lock lid in place. Select Vegetable
function, and set timer for 10 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Serve on a platter covered with hot stock. Serve mustard and
horseradish on the side.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
43
Spicy Honey-Glazed
Baby Pork Ribs
4 Servings
INGREDIENTS
6 tablespoons sesame oil
1 cup chicken stock or water
2 slabs baby pork ribs
1 cup soy sauce
1 cup sake
1 teaspoon dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
METHOD
1 Cut slab of ribs in half.
2 Select Meat function. Add oil to cooking pot. When oil is hot, brown
ribs one slab at a time.
3 Stack ribs flesh-side down in cooking pot.
4 Mix remaining ingredients together and pour over ribs.
5 Lock lid in place. Select Meat function, and set timer for 25 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Cut ribs into individual servings and keep warm on serving platter.
8 Select Meat function again and reduce the sauce by one-third.
9 Serve ribs with sauce in the center for dipping.
Recipe courtesy Wolfgang Puck
5QPressureCookerMan08 6/5/08 12:12 PM Page 43