Take a trip back to your childhood with this old fashioned corned beef recipe – sped up thanks to a pressure cooker. Serve warm with creamy classic mashed potato, mustard, cornichons, caperberries and parsley or with steamed potatoes, carrots and cabbage.
1.Combine beef, onion, bay leaves, peppercorns, carrot, celery, sugar, vinegar and enough of the water to barely cover beef in 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 45 minutes.
2.Release pressure using the quick release method; remove lid. Stand beef in cooking liquid 15 minutes. Remove beef from cooker. Serve sliced, warm or cold.