4 to 5 lbs. corned beef brisket water to cover
2 sm. unpeeled oranges, sliced
2 sm. onions, sliced
1 1/2 c. sliced celery
2 lg. garlic cloves, chopped
1 tbsp. dill weed
3 bay leaves, halved
4 cinnamon sticks, halved
2 c. water

Soak corned beef brisket in water to cover for 1 hour; drain. Place in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop of its own accord. Release cover and remove corned beef. (I don't use a pressure cooker, I put all the ingredients in a large pot, bring to a boil, turn the gas down so that it simmers for 3 plus hours until the meat is fork tender.) (Cover pot with lid.)

If not using a pressure cooker, cover meat with water.

2 tbsp. butter
1 tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. white pepper
1 or 2 tbsp. prepared mustard
1 egg yolk
3/4 c. milk
1 tbsp. lemon juice

Melt butter in top of double boiler. Add flour, salt, and mustard, blending well. Combine egg yolk with milk; stir into mustard mixture. Cook, stirring constantly, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.

1 1/2 lbs. cabbage, coarsely shredded
1/2 tsp. seasoned pepper
2 c. chicken bouillon
1 c. beer (1 can)
Freshly grated Parmesan cheese to taste

Combine cabbage, bouillon, beer, and pepper in a pressure cooker. Cover securely and cook at 15 pounds pressure for 5 minutes. Cool pressure cooker at once under cold water. Drain cabbage. Garnish with Parmesan cheese and serve immediately. (I mix the chicken bouillon and beer in a large saucepan and then add the cabbage. Cook until done to your own taste.) Slice the corned beef and serve with cabbage and mustard sauce.