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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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BeachGirl July 30, 2010
Pressure Cooker Corned Beef