Jiggs Dinner

Author: The Blue Jean Chef, Meredith Laurence

Ingredients

1 (3½-pound) corned beef brisket (or salt beef if you can find it!)
4 cups beef stock
2 bay leaves
1 onion, quartered
3 cloves garlic, smashed
6 large carrots, halved
6 medium white potatoes, halved
1 small to medium head cabbage, cut into 6 wedges
1 cup dried yellow split peas cheesecloth or a “pudding bag”
2 tablespoons butter salt and freshly ground black pepper whole-grain mustard pickles

Instructions

Cut the beef into large chunks. Pour the beef stock into the pressure cooker and add the bay leaves, onion and garlic. Lock the lid in place.
Cook on HIGH pressure for 55 minutes.
Let the pressure drop NATURALLY and carefully remove the lid. Transfer the beef chunks to a serving platter and tent with aluminum foil.
Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the broth. Add the carrots, potatoes and cabbage to the cooker, and lock the lid in place.
Pressure cook on HIGH pressure for 8 minutes.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the vegetables and transfer to a serving platter. Leave the pudding bag in the cooker, lock the lid in place and pressure cook on HIGH for an additional 5 minutes.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
Slice the beef and transfer to the platter with the vegetables.
Serve with the peas along with the mustard and pickles.

Nutrition Information

Serving size: 4-6