Saint Paddy's Boiled Beef and Cabbage

Makes 8 Servings

12 ounces light beer
1 cup thinly sliced onion
4 peppercorns
2 bay leaves
1 garlic clove, minced
One 3 1/2-pound trimmed beef brisket
1 medium head green cabbage, cored and cut into 8 wedges
1 1/2 pounds small red potatoes
1 cup (1") 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, potatotes 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.

EACH SERVING PROVIDES: 3 1/2 Vegetables, 3 Proteins, 1/2 Bread, 20 Optional Calories

PER SERVING: 314 Calories, 28 g Protein, 11g
Fat, 22 g Carbohydrate, 85 mg Sodium, 79 mg
Cholesterol

Recipe from The Weight Watchers Complete Cookbook & Program Basics

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From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.