Beef stew with cabbage and root vegetables in slow cooker

Love corned beef, but do not like to wait a few days while it will be ready? This recipe will help to cook it just as tasty, but just in a couple of hours. Put corned beef in a slow cooker with spices, including seasoning for salting, it is she will give corned beef that unique taste and aroma for which we are so love this meat. Put it out in pressure cooker mode, and when the meat will be ready, in the remaining broth, put out the cabbage, swede, carrots and leeks. Serve chopped corned beef with vegetables. Share with friends: Time: 2 hours. 20 minutes. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 piece of beef brisket weighing 2 kg., Washed
1 large onion, sliced into slices 1 cm thick.
3 sprigs of fresh thyme
3 peeled garlic cloves
3 tbsp. l seasoning for salting
3 tbsp. l (45 gr.) Butter
1 rutabaga, peeled and cut into pieces of 2.5 cm.
2 leeks, only white and light green pieces, sliced in half, washed and cut into pieces of 2.5 cm.
4 carrots, cut into pieces of 5 cm.
1 small cabbage cabbage with stalk, chopped into large pieces
1/4 Art. fresh chopped parsley leaves
Sour cream, horseradish and whole grain mustard, for serving
Special equipment: multicooker

Recipes with similar ingredients: beef, seasoning marinade to meat, rutabaga, carrots, leeks, white cabbage, parsley

Recipe preparation:

Put onion, thyme, garlic, pickles, brisket and 6 Art. water in the slow cooker. Following the manufacturer’s instructions, close cover and prepare the multicooker for work.
Set pressure cooker mode and cook at high pressure 85 minutes. Following the manufacturer’s quick release instructions, wait until the quick reset cycle is complete, then remove the meat and set aside. Strain the liquid through a fine sieve into a bowl and return 2 tbsp. back to the slow cooker by adding butter.
Put rutabaga, leek, carrots and cabbage in a slow cooker. Close the lid and cook at high pressure for 4 minutes. Reset pressure. Thinly cut the brisket across the fibers and shift to serving dish. Spread the vegetables around the meat, sprinkle parsley and serve with sour cream, horseradish and mustard.