3 to 4 lbs. corned beef brisket
1 or 2 heads of cabbage
2 or 3 c. cut up potatoes with skin
1 or 2 c. onions, chopped
1 or 2 carrots, chopped, peeled or unpeeled
1 can beer (optional)
2 or 3 c. water

Read the pressure pots instructions about this procedure. Follow the pots instructions if you are not familiar with cooking with them, prior to using one. Pressure pots can be dangerous unless the directions are followed.

Wash brisket in cool water, place in a pressure pot, with water and if desired beer. The liquid should not cover the brisket more than 3/4. Place on high burner, and cover, seal and place the pressure control on top, use a setting for your altitude. Ten pounds for sea level and 15 pounds above 4, 000 feet mean sea level. When the pressure control jiggles turn the heat down to mid range.

Cook for 1 hour with the control jiggling every 1/2 to 2 minutes, adjust the heat to control this action. While the brisket is cooking, wash and cut up the potatoes and carrots. Wash the cabbage and cut into 8 or 10 pieces.

After cooking 1 hour remove from heat, but turn the burner up to high if electric, or off if gas. Carefully place the pressure pot under cold water and cool until the pressure is reduced to 0. Carefully remove the top (check directions for safety) and remove the brisket. Place it on a large serving dish. If you have a large pressure pot you may leave the brisket in.

Put the potatoes and carrots in pot with the cabbage pieces on top. Place the pot open on the high burner, cover, seal, and place the pressure control on with the same setting used before. Reduce heat to mid range when the pressure builds up, and again set temperature to "jiggle" every 1/2 to 2 minutes.

Cut the brisket, along its grain, into long slices and cover. Cook for 20 to 30 minutes. Remove from heat and cool. Place brisket and vegetables together on serving plates. Serve with Tabasco peppers in vinegar, Louisiana Hot Sauce and/ or hot mustard.

Store leftover brisket and vegetables separately and put brisket and vegetables on plate cold, then microwave for 2 or 3 minutes until hot. If you have left over brisket without vegetables, then serve as corned beef on rye with sauerkraut, or serve with a hot mustard or honey hot mustard glaze. You can also cook additional vegetables later for leftovers. This is a traditional Irish dish. You can cook this in 1 hour and 45 minutes before time to serve.

Serves 4-6.