DIRECTIONS. Place 2 1/2 pounds flat cut brisket, peppercorns, and bay leaf in a large slow cooker. Add water to cover and set to cook on low for 6 hours (or high for 4 hours).
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Add water. Seal the lid and set pressure cooker to high and the timer for 70 minutes. Let pressure fall naturally for 20 minutes and then manually release. Removed corned beef and set on a …
Return the skillet to heat source, add butter, and heat over medium. Once the pan is hot, add the radishes, toss to coat. Cook for about 3-5 minutes until brown and blistered, …
Cut cabbage into small wedges. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about …
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Reduce the heat to low, cover the pot tightly, and simmer until the corned beef is tender, about 2 1/2 to 3 hours. Add the onions, potatoes, carrots, and rutabaga, if using; …
Step 1: Add the celery, carrots, and onions to the bottom of the slow cooker. Step 2: Sit the corned beef on top of the veggies. Place the potatoes around the meat. Sprinkle the spices …
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Preheat oven to 350 degrees F. Lay brisket with the fat pad on the top in the dish. Wash potatoes and quarter them on a cutting board, place around meat with skins facing up. …
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Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 …
Make the meatballs: After that, in a large bowl, combine the meat with rice. Add the rest of the meatball ingredients and stir to combine. Next, measure 1-2 tablespoons of the …
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