To make corned beef, you need to marinate a brisket for 5-7 days, and then cook it slowly for about 3-4 hours, so you definitely need to plan ahead for this recipe!
The brisket will swell in size as it cooks, then shrink back down to normal size. When the corned beef is cooked, carefully add several cabbage wedges right into the cooking liquid and cook for a few minutes until the cabbage is cooked to your liking.
Boiling is the traditional way of preparing corned beef for a reason: It cooks the meat, tenderizes the tough cut of brisket usually used to make corned beef along the way, and it draws out the excess salt (used in brining) that gives corned beef its flavor and texture—and it does all three of these things at once.
This corned beef recipe is perfect served with a white sauce or in this case our low-carb mustard sauce. As the title of the recipe suggests Gerri has chosen to use a pressure cooker for this recipe.