Corned Beef Brisket

2 tablespoons Chef Paul Prudhomme’s Pork and Veal Magic® OR Meat Magic®
2 teaspoons yellow mustard seeds
2 teaspoons brown mustard seeds
2 teaspoons coriander seeds
1 teaspoon allspice berries
1 teaspoon cracked black pepper
1 teaspoon dill seed
1 teaspoon crushed bay leaf
½ teaspoon ground cloves
1 corned beef brisket, about 3 pounds
2 cups water

Combine the Seasoning Mix ingredients in a small bowl and mix well.

Trim and discard excess fat from the brisket, then season the brisket evenly on all sides with the Seasoning Mix. Place the brisket on the rack of a pressure cooker. Add the water. Close the cover securely. Place the pressure regulator on vent pipe. Place the cooker over high heat and bring the cooker up to 15 pounds pressure. Lower the heat and cook 1 hour at 15 pounds pressure (or 20 minutes per pound of brisket) with the pressure regulator rocking gently. Remove from heat. Let pressure drop of its own accord.

Slice thinly across the grain and serve with Sweet Potato Chips