Recipe - Corned Beef Brisket With Vegetables And Horseradish

Sue Woodward

PRESSURE COOKER COOKBOOK
4 cup Water
2 One half pound Corned beef brisket, point
cut
3 cl Garlic; quartered
2 Bay leaves
4 Carrots; cute into 3" pieces
1 Head cabbage; cut into 6
wedges
6 Potatoes; peeled & quartered
3 Turnips; peeled & quartered

HORSERADISH SAUCE
1/3 cup Prepared horseradish
1 teaspoon Prepared mustard
One fourth cup Sour cream
1 tablespoon Lemon juice
2 cl Garlic; crushed
2 tablespoon Green onions; minced, green
part only
1 teaspoon Sugar
One half teaspoon Salt
1/8 teaspoon White pepper

Pour water into pressure cooker. Add brisket. Over high heat, bring water
to a rolling boil. Skim residue from surface. Add garlic and bay leaves.
Secure lid. Over high heat, develop steam to high pressure. Reduce heat to
maintain pressure and cook 1 hr. and 15 mins. Release pressure accdg. to
manufacturer's directions. Remove lid.

Add vegetables to brisket and liquid, stirring gently. Secure lid. Over
high heat, develop steam to high pressure. Reduce heat to maintain pressure
and cook 6 mins. Release pressure accdg. to manufacturer's directions.
Remove lid.

Prepare Horseradish Sauce. Transfer vegetable to a platter. Slice brisket
across the grain and arrange slices on a platter. Serve with Sauce.

Horseradish Sauce combine horseradish, mustard, sour cream, and lemon
juice in a bowl; blend thoroughly. Add garlic, green onions, sugar, salt,
and pepper and mix well. Serve sauce with corned beef, roast beef, or roast
pork.

Author Toula Patsalis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini