Recipe - Pressure Cooker Mustard Brisket (Pc)

2 One fourth pound Lean beef brisket
1 tablespoon Vegetable oil
4 cup Water
1/3 cup Dijon mustard
2 teaspoon Dried whole thyme
Three fourths teaspoon Pepper
One half teaspoon Salt
4 Garlic cloves; minced
2 One fourth cup Carrots; cut or sliced up
5 small Red potatoes; halved *
1 lg Onion; quartered
2 One half tablespoon Cornstarch
One fourth cup Water

Trim fat from brisket. Heat oil in a 6 quartpressure cooker over
mediumhigh until hot. Add brisket; and brown on all sides. Add water and
next 5 ingreds. Close lid securely; bring to high pressure over high heat
(about 4 mins). Adjust heat to medlow or level needed to maintain high
pressure; cook 45 mins. Remove from heat; cool under cold running water.
Remove lid.
Add next 3 ingres.; Close lid securely. Bring to high pressure over high
heat. Adjust heat to medlow or level needed to maintain high pressure;
cook 7 minutes. Remove from heat, and cool under cold running water; remove
lid. Place contents on a platter.
Strain cooking liquid, reserving 2 One fourth c. Combine cornstarch and One fourth c.
water in pan; stir well. Gradually stir in rest. cooking liquid. Bring to a
boil and cook 2 min, stirring constantly. Pour over warm meat & vegs.

Per serving: 415 cal. per 3 oz. meat, 2 potato halves, One half cup vegs., and 1/2
c. gravy. Source: Cooking Light

Posted to MMRecipes Digest V4 #170 by "Griff" wgriffin@ix.netcom.com on
Jul 2, 1997