•  Measuring Spoons
•  Measuring Cup
•  3 Qt. Glass or Microwave safe plastic bowl with cover
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula

•  6 medium red or "New" potatoes
•  2.5 to 3 Lb Corned Beef Brisket
•  2 Onions, Quartered
•  Water
•  1 Small head of Green Cabbage

1.  Cook potatoes at P7 11 – 12 minutes.
2.  Cool, then peel and slice.
3.  In a 3-quart (3 L) casserole dish place corned beef, onions and water, cover with lid or plastic wrap.
4.  Cook at P7 10 - 15 minutes.
5.  Cook at P1 3 hours, or until beef is tender.
6.  Turn over halfway through the cooking time.
7.  Remove to serving platter; let stand, covered 15 minutes.
8.  Meanwhile, in the same dish, arrange cabbage (thick sides toward edge of dish) and potatoes; add 1/2 cup (125 ml) cooking liquid.
9.  Cook, covered at P7 9 - 11 minutes or until cabbage and potatoes are tender.
10.  Slice corned beef and serve with vegetables.

Pickling spices can be added to the liquid prior to the addition of the brisket – some briskets come packed with spices and liquid – add this all into the liquid – Strain before adding the vegetables to cook.