Pressure Cooker Corned Beef With Mustard Sauce - cooking recipe

Ingredients

3 1/3 lbs corned beef brisket, fat trimmed
1 tbsp pickling spice
2 tbsp cider vinegar
2 tbsp brown sugar
1 3/4 lbs baby potatoes, halved
1 lb carrots, sliced thickly on the diagonal
1/2 small cabbage, cut into 6 wedges
6 tbsp (3/4 stick) butter
2 tbsp chopped fresh flat-leaf parsley
2 tbsp flour
2 cups milk, warmed
1 tbsp Dijon mustard

Preparation

Place beef in pressure cooker. Add pickling spice, vinegar, sugar and 2 1/2 cups cold water. Cover and lock lid into place. Turn pressure valve to 'Cook' position. Place on high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 1 hour 5 mins. Turn off heat. Turn valve to 'Steam release' position. When pressure cooker indicator is down, open lid.
Transfer beef to a platter. Cover with foil. Place a steamer basket in pressure cooker, making sure it rests above liquid. Add potatoes, carrots and cabbage to basket. Cover and lock lid into place. Turn pressure valve to 'Cook' position. Place on high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 8 mins. Turn off heat. Turn valve to 'Steam release' position. When pressure cooker indicator is down, open lid. Toss vegetables with 3 tbsp butter and the parsley.
Melt remaining 3 tbsp butter in a medium saucepan on medium heat. Add flour; cook and stir for 1 min. Gradually add milk, stirring until smooth. Cook and stir for 3 mins or until mixture boils and thickens. Stir in mustard. Slice beef. Serve with vegetables and sauce.