Corned Beef Brisket w/Vegetables &Amp; Horseradis

Corned Beef Brisket w/Vegetables &Amp; Horseradis
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Corned Beef Brisket w/Vegetables &Amp; Horseradis ingredients

  • -Sue Woodward
  • ---PRESSURE COOKER COOKBOOK---
  • 4 c water
  • 2 1⁄2 lb Corned beef brisket, point cut
  • 3 clv garlic; quartered
  • 2 Bay leaves
  • 4 Carrots; cute into 3 pieces
  • 1 Head cabbage; cut into 6 wedges
  • 6 Potatoes; peeled amp; quartered
  • 3 Turnips; peeled amp; quartered
  • ---HORSERADISH SAUCE---
  • 1⁄3 c Prepared horseradish
  • 1 t Prepared mustard
  • 1⁄4 c Sour cream
  • 1 T Lemon juice
  • 2 clv garlic; crushed
  • 2 T Green onions; minced, green part only
  • 1 t Sugar
  • 1⁄2 t Salt
  • 1⁄8 t white pepper

Cooking Corned Beef Brisket w/Vegetables &Amp; Horseradis

1. Pour water into pressure cooker.
2. Add brisket.
3. Over high heat, bring water to a rolling boil.
4. Skimi residue from surface.
5. Add garlic and bay leaves.
6. Secure lid. Over high heat, develop steam to high pressure.
7. Reducei heat to maintain pressure and cook 1 hr. and 15 mins.
8. Release pressure accdg.
9. to manufacturer's directions.
10. Remove lid. Add vegetables to brisket and liquid, stirring gently.
11. Secure lid. Over high heat, develop steam to high pressure.
12. Reduce heat to maintain pressure and cook 6 mins.
13. Release pressure accdg.
14. to manufacturer's directions.
15. Remove lid. Prepare Horseradishi Saucei.
16. Transfer vegetable to a platter.
17. Slice brisket across the grain and arrange slices on a platter.
18. Serve with Sauce.
19. Horseradish Sauce - combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
20. Add garlic, green onions, sugar, salt, and pepper and mix well.
21. Serve sauce with corned beef, roast beef, or roast pork.
22. Author - Toula Patsalis -----.

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