That sounds delicious. Since you’re not boiling the corned beef, is there less shrinkage?

I thought there was quite a bit less shrinkage. And the meat is more like the corned beef you get in a good deli; it stays together and slices well, even when it is warm.

I would cut the time on the veggies to 4 minutes. The spuds I had were small creamer size, and the carrots were sort of medium (not giants). The Brussels sprouts were also medium sized and they were cooked a bit more than I like them. But all the veggies were very flavorful, I think because they cook in a cup of the liquid that's saved from cooking the corned beef.

quote:

Originally posted by Steve Miller:
Amanda, have you gotten your vaccination?

Yes, thank heaven!! Both of them (and I had absolutely no discomfort - or itching - from the second).

I suppose I could fly to see him (although flying - most transportation - is hard for me now). We HAD wanted for all three of us to get together at the same time, though, and besides he's swamped with work now.

Visiting me would allow him to work around his job responsibilities (which he has to fulfill at his tiny home). He's even putting his little Corgi in day care lately pretty often in order to work more efficiently.

He's more concerned about meeting those expectations than the cost of his ticket.

Thanks for inquiring!

(And about that recipe... ? )

Link to the recipe (actually a link to Steve's post in the Instant Pot thread) is a few posts back in this thread....before AM's post.....