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    You are in: Home / Recipes / Pressure Cooker Corned Beef Recipe
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    Pressure Cooker Corned Beef

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    • on July 30, 2010

      This was a wonderfully tender and easy way to make corned beef. And so quick compared to boiling it. Thanks so much for sharing this recipe with a pressure-cooker newbie. I only made corned beef this time, but can't wait to also serve it with the carrots, cabbage and potatoes. YUM.

      Since I normally use my corned beef for sandwiches, I want to share a technique that makes corned beef slice nicely, rather than crumble when sliced. Immediately after cooking corned beef, wrap it very tightly in plastic wrap and refrigerate until cold. Unwrap. Using a sharp knife and holding the corned beef tightly close to where you will be cutting the next slice, slice cold corned beef across the grain into thin or thick slices.

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    Nutritional Facts for Pressure Cooker Corned Beef

    Serving Size: 1 (241 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 430.8
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 10.7 g
    Cholesterol 166.6 mg
    Sodium 1933.2 mg
    Total Carbohydrate 1.7 g
    Dietary Fiber 0.1 g
    Sugars 0.3 g
    Protein 31.0 g

    The following items or measurements are not included:

    pickling spices


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