Method (click to mark as completed)
Preparation Time: 10 minutes
Cooking Time: 1 hour, 20 minutes
- Wash the corned beef under cold water and set aside.
- Put 2 cups of water in your multi cooker and stir in malt vinegar and sugar. Add all other ingredients with enough water to just cover the corned beef.
- Press the POT ROAST function of your multi cooker which will cook for 40 minutes.
- At the end of the cook time, leave on KEEP WARM for 20 minutes to slowly release some of the pressure. Then use the quick release method for the remainder of the pressure, take the meat out to rest for 15 minutes before carving.
TIP: Serve with mashed potato, sautéed cabbage and mustard sauce.
Completed steps (click to remove last step)