Jacobson Cullunary Arts

Courtesy of the Jacobson Culinary Arts Academy/Tarpon Springs H.S.

Ingregients and Instructions:

• 3 lbs. of corned beef • 1-1/2 cups of chicken stock • 1 large onion, thickly sliced • 1 (12oz.) bottle of beer

Remove corned beef from packaging. Reserve spice package to use. Rinse meat and pat dry with a paper towel. Place onion at the bottom of the pressure cooker. please corned beef on top of onions. Add the chicken stock and beer. Close pressure cooker, according to directions. Cook 45 minutes: Begin by using high heat, then as steam starts to appear, turn heat down - between medium and low. Allow steam to release. Refer to manufacturer’s dorections before removing cover. Remove corned beef from cooker and let rest, loosley covered with foil, for 10-15 minutes. Thinly slice; serve and enjoy!