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Corned Beef and Cabbage-Pressure Cooker

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)242.5126
Energy (kCal)2041.11
Carbohydrates (g)65.9785
Total fats (g)85.0766
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour water into pressure cooker. | 2. Add brisket; over high heat, bring water to a rolling boil. | 3. Skim residue from surface. | 4. Add garlic and bay leaves and secure lid. | 5. Over high heat, bring to high pressure. | 6. Reduce heat to maintain pressure and cook 1 hr 15 minutes. | 7. Release pressure according to manufacturer's directions and remove lid. | 8. Add vegetables to brisket and liquid, stirring gently. | 9. Secure lid abd over high heat, bring steam to high pressure. | 10. Reduce heat to maintain pressure and cook 6 minutes. | 11. Release pressure according to manufacturer's directions. | 12. Remove lid. | 13. Serve with horseradish sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 cups 0.0 0.0 0.0 0.0
    beef brisket 2 1/2 cut corned 1757.7 0.0 234.9648 83.5758
    garlic clove 3 quartered - - - -
    bay leaf 2 - - - -
    carrot 4 cut 209.92 49.0496 4.7616 1.2288
    cabbage 1 cut 22.25 5.162000000000001 1.1392 0.08900000000000001
    potato 6 peeled quartered - - - -
    turnip 3 peeled quartered 51.24 11.7669 1.6469999999999998 0.183
    horseradish sauce - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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