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posted: 3/28/2012 5:45 AM

Citrus Corned Beef with Potatoes and Carrots

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2 medium onions, peeled and sliced into -inch rounds

1 corned beef brisket, about 3 pounds, trimmed of visible fat

1 cups apple juice

cup brown sugar, packed

2 teaspoons orange zest, finely grated

1 tablespoon yellow mustard

8 whole cloves

6 medium potatoes, quartered

8 medium carrots, -inch slices

Arrange onion slices on bottom of pressure cooker crock. Put the beef on top of the onions.

In a medium bowl, stir the juice, brown sugar, zest, mustard and cloves until well combined. Pour over top of brisket.

Lock lid into place and bring to low pressure; maintain 50 minutes. Quick-release the pressure and remove lid.

Add potatoes and carrots to the pot. Lock the lid and bring back to low pressure and maintain for 8 minutes. Quick release the pressure and remove the lid.

Remove the potatoes, carrots and some of the onions to a serving bowl; spoon some of the sauce over all. Put the meat on a platter and tent with foil for 15 minutes. Carve brisket by slicing against the grain.

Skim any fat from the sauce and pour through a strainer into a gravy boat to pass at the table.

Serves six.

Adapted from "The Everything Pressure Cooker Cookbook" by Pamela Rice Hahn (2009 Adams Media)

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