BOILED BEEF AND CABBAGE
Number of Servings: 8
POINTS® per serving: 7
12 ounces light beer
1 cup thinly sliced onion
2 bay leaves
1 garlic clove, minced
One 3 ½-pound trimmed beef brisket
1 medium head green cabbage, cored and cut into 8 wedges
1 ½ pounds small red potatoes
1 cup (1-inch) carrot pieces
Remove cooking rack from 4-6 quart pressure cooker. Pour beer into cooker; add onion, peppercorns, bay leaves and garlic, then brisket. Close cover securely; place pressure regulator on vent pipe or set pressure control at 15. Heat cooker over medium heat until pressure regulator rocks or dial shows 15 pounds pressure is reached. Cook 50 minutes.
Reduce pressure by placing cooker under cold running water or following manufacturer's directions. Do not attempt to remove cover until pressure is completely reduced.
Remove lid; add cabbage, potatoes and carrots to cooker. Close cover securely. Return pressure regulator to vent pipe. Heat cooker until pressure regulator rocks. Cook 5 minutes longer.
Reduce pressure as above. Do not attempt to remove cover until pressure is completely reduced.
Remove bay leaves. Remove meat and vegetables to serving platter. Carve meat across grain into 3-ounce portions; serve each with 1/8 of the vegetables.
Per serving: 314 Calories, 11 g Total Fat, 79 mg Cholesterol, 85 mg Sodium, 22 g Total Carbohydrate, 28 g Protein, 5 g Fiber.
I made this for St. Patricks day. Yummy. I bought a brisket that had a seasonings packet with it, so I did not add the seasonings listed on the recipe.