Recipe - Brisket Of Beef With Vegetables And Horseradish Sauce

Sue Woodward

PRESSURE COOKER COOKBOOK
1/3 cup Olive oil
3 pound Beef brisket (flat cut)
2 Onions; cut or sliced up
4 cl Garlic; quartered
2 Carrots; cut or sliced up
2 cup Beef broth
2 tablespoon Fresh lemon juice
2 tablespoon Tomato paste
1/3 cup Parsley; chopped
1 teaspoon Salt
One half teaspoon Pepper
2 Bay leaves
6 Potatoes; peeled & quartered
3 Carrots; cut into 2" pieces

HORSERADISH SAUCE
1/3 cup Sour cream
3 tablespoon Butter; softened
2 tablespoon Prepared horseradish
2 tablespoon Potato starch or flour

Heat oil in pressure cooker. Add brisket and brown in hot oil on both
sides, turning with longhandled tongs. Remove meat and set aside. Add
onions, garlic, and cut or sliced up carrots and saute in hot oil 3 mins., stirring
and scraping bottom of cooker to loosen any browned particles of meat. Stir
in broth, lemon juice, tomato paste, parsley, salt, pepper, and bay leaves.
Add meat. Secure lid. Over high heat, develop steam to high pressure.
Reduce heat to maintain pressure and cook 1 hr. Release pressure accdg. to
manufacturer's directions. Remove lid.

Stir potatoes and carrot pieces into meat mixture. Secure lid. Over high
heat, develop steam to high pressure. Reduce heat to maintain pressure and
cook 9 mins. Prepare sauce and set aside. Release pressure accdg. to
manufacturer's directions. Remove lid. Using a slotted spoon, transfer
meat and vegetables to a platter. Loosely cover to retain heat.

Strain cooking liquid through a fine sieve and return liquid to pressure
cooker. Whisk in horseradish sauce and cook over med. hat 1 min. until
thickened, stirring frequently. Slice brisket. Serve sauce with brisket and
vegetables.

Horseradish Sauce combine ingredients in small bowl; blend until smooth.

Author Toula Patsalis

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Nov 17, 1998