Corned Beef Brisket with Vegetables and Horseradish

Corned Beef Brisket with Vegetables and Horseradish Ingredients

PRESSURE COOKER COOKBOOK	1/3 c Prepared horseradish
4 c -Water	1 ts Prepared mustard
2 1/2 lb Corned beef brisket, point	1/4 c Sour cream
3 cl Garlic; quartered	1 tb Lemon juice
2 Bay leaves	2 cl Garlic; crushed
4 Carrots; cute into 3" pieces	2 tb Green onions; minced, green
1 Head cabbage; cut into 6	1 ts Sugar
6 Potatoes; peeled & quartered	1/2 ts Salt
3 Turnips; peeled & quartered	1/8 ts White pepper
HORSERADISH SAUCE

Instructions for Corned Beef Brisket with Vegetables and Horseradish

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 manufacturers 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 manufacturers 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: HorseradishCuisine: Uncategorized

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