Sweet mustard-glazed corned beef supper

Prep: 15 minutes Cook: 1 ¼ hours Makes: 6 servings

3 cups low-sodium beef broth or water

4 cloves garlic, crushed

2 tablespoons whole grain or Dijon mustard

1⁄2 teaspoon black peppercorns

¼ teaspoon each, dried: thyme, rosemary

1 corned beef brisket, about 3 ½ pounds

1 large yellow onion, halved, thickly sliced

1 pound small new potatoes, scrubbed clean

1 pound skinny carrots, peeled, cut into 2-inch lengths

½ medium head green cabbage, cut into 1-inch wedges

2 tablespoons dark brown sugar

1. Mix broth, garlic, 1 tablespoon of the mustard, peppercorns, thyme and rosemary in the insert pot of a pressure cooker. Add corned beef, fat side up; top with onion.

2. Close and lock the lid. Be sure to seal the pressure valve. Use manual pressure cooking setting to cook on high pressure, 55 minutes. Let pressure drop naturally by following the pot instructions; don’t quick release.

3. When the pressure has dropped, open the pot and add potatoes and carrots. Close and lock the lid; set to cook on high, 8 minutes. Then use the quick release function to drop the pressure. Add the cabbage. Close and lock the lid; set to cook on high, 1 minute. Then use the quick release function to drop the pressure.

4. Heat broiler in oven. Use a slotted spoon to transfer vegetables to a deep serving platter. Put corned beef on a baking sheet. Mix brown sugar and remaining 1 tablespoon mustard in small dish. Spread over top of corned beef. Broil 6 inches from heat source, until glazed, about 2 minutes.

5. Transfer corned beef to a cutting board. Slice very thinly across the grain. Spoon a ladleful of the hot cooking liquid over the vegetables. Arrange sliced beef on the platter with the vegetables. Serve.

Nutrition information per serving: 680 calories, 40 g fat, 13 g saturated fat, 145 mg cholesterol, 34 g carbohydrates, 12 g sugar, 43 g protein, 3,529 mg sodium, 6 g fiber

Oven method: Heat oven to 325 degrees. Increase broth by 1 cup in step 1 above, and place it with the mustard and other seasonings in a large Dutch oven. Add meat and onion. Cover tightly and bake, turning meat occasionally, until nearly tender when pierced with a fork, about 2 ½ hours. Add potatoes and carrots; cook until fork-tender, 20 to 30 minutes. Add cabbage; cook until crisp-tender, about 15 minutes. Finish recipe as directed in steps 4 and 5.