Recipe number 18102 is

Corned Beef Brisket W/Vegetables & Horseradis



The ingredients are:
-Sue Woodward MMMMMPRESSURE COOKER COOKBOOK 4 cup -Water 2 1/2 lb 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 MMMMMHORSERADISH SAUCE 1/3 cup Prepared horseradish 1 tsp Prepared mustard 1/4 cup Sour cream 1 tbsp Lemon juice 2 cl Garlic, crushed 2 tbsp Green onions, minced, green part only 1 tsp Sugar 1/2 tsp Salt 1/8 tsp White pepper

The recipe yield is:
6 Servings

Info:
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

Note:
Main Dish; Pres-Cooker



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