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Name: Brisket of Beef With vegetables And Horseradish Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tb Tomato paste; 1/3 c Parsley chopped; 1 ts Salt; 1/2 ts Pepper; 2 Bay Leaves; 6 Potatoes peeled & quartered; 3 Carrots cut into 2" pieces; 1/3 c Sour cream; 3 tb Butter softened; 2 tb Prepared horseradish; 2 tb Potato starch or flour; 1/3 c olive oil; 3 lb Beef brisket (flat cut); 2 Onions sliced; 4 cl Garlic quartered; 2 Carrots sliced; 2 c Beef broth; 2 tb Fresh Lemon Juice

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INGREDIENTS

2 tb Tomato paste
1/3 c Parsley ; chopped
1 ts Salt
1/2 ts Pepper
2 Bay Leaves
6 Potatoes ; peeled & quartered
3 Carrots ; cut into 2" pieces
HORSERADISH SAUCE
1/3 c Sour cream
3 tb Butter ; softened
2 tb Prepared horseradish
2 tb Potato starch ; or flour
PRESSURE COOKER COOKBOOK
1/3 c olive oil
3 lb Beef brisket ; (flat cut)
2 Onions ; sliced
4 cl Garlic ; quartered
2 Carrots ; sliced
2 c Beef broth
2 tb Fresh Lemon Juice

Servings

INSTRUCTIONS

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 sliced 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 manufacturers 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 manufacturers 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 MM-Recipes Digest by "Robert Ellis" on Nov 17, 1998

NOTES

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Brisket of Beef With vegetables And Horseradish Sauce

2 tb Tomato paste
1/3 c Parsley chopped
1 ts Salt
1/2 ts Pepper
2 Bay Leaves
6 Potatoes peeled & quartered
3 Carrots cut into 2" pieces
 HORSERADISH SAUCE
1/3 c Sour cream
3 tb Butter softened
2 tb Prepared horseradish
2 tb Potato starch or flour
 PRESSURE COOKER COOKBOOK
1/3 c olive oil
3 lb Beef brisket (flat cut)
2 Onions sliced
4 cl Garlic quartered
2 Carrots sliced
2 c Beef broth
2 tb Fresh Lemon Juice

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 sliced 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  manufacturers 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  manufacturers 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 MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Nov 17, 1998

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Nutrition

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Serving Size: 1 Serving (1242g)
Recipe Makes: 6

Calories: 730
Calories from Fat: 264 (36%)

Amt Per Serving		% DV

	Total Fat 29.4g	39 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 1.4g
Cholesterol 160.8mg		49 %
Sodium 2513.4mg		87 %
Potassium 2473.1mg		65 %
Total Carbohydrate 55.3g		16 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 46.8g
Protein 61.1g		87 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 730

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