CORNED BEEF WITH VEGETABLES

Cooking time: 60 minutes. Serves 4

INGREDIENTS

• 2 tablespoons malt vinegar
• 1.5kg corned beef (such as silverside,rump or brisket)
• 1 large white or brown onion, peeled and studded with 5 cloves
• 2 tablespoons brown sugar
• 1 bay leaf
• 1 bunch baby carrots or 3 carrots, quartered
• 50g butter
• 800g chat (baby) potatoes or quartered peeled potatoes
• 500g cabbage, cut into wedges
• ¼ cup chopped flat-leaf parsley
• Dijon or hot English mustard, to serve
• Pickled cornichons, to serve

Utensil: - Trivet - that fits in the Minut’Cook pot.

HOW TO MAKE

1. Place the corned beef on a trivet in the Minut’Cook and add the onion, vinegar, brown sugar, bay leaf, and 2 cups water.
2. Close the lid and lock it. Set the cooker onto the High Pressure setting and cook for 55 minutes. Release the pressure and unlock the lid. Test the meat by inserting a skewer into the middle - it should be tender, not tough. Transfer the meat to a chopping board and leave to rest in a warm place while you cook the vegetables. Remove the trivet from cooker.
3. Add the carrots, potatoes and cabbage to the liquid in the cooker. Close the lid and lock it, then set onto the Low Pressure setting and cook for 5 minutes.
4. Release the pressure and unlock the lid. Lift the vegetables from the liquid using a slotted spoon, drain and transfer to a bowl. Toss through the butter and parsley. Cut the corned beef into thick slices and serve with the vegetables, mustard and pickled cornichons (gherkins).

Notes: If you’re serving the corned beef cold, leave it to cool completely in the cooking liquid before draining it, wrapping it in foil and chilling in the fridge. Slice thinly and serve with mustard, horseradish cream, pickles or cucumber salad