brisket of beef with vegetables and horseradish sauce

Categories
Main dish
Pres-cooker
Yield
6 Servings
MeasureIngredient
  -Sue Woodward
⅓ cup Olive oil
3 pounds Beef brisket (flat cut)
Onions; sliced
4 cloves Garlic; quartered
Carrots; sliced
2 cups Beef broth
2 tablespoons Fresh lemon juice
2 tablespoons Tomato paste
⅓ cup Parsley; chopped
1 teaspoon Salt
½ teaspoon Pepper
Bay leaves
Potatoes; peeled & quartered
Carrots; cut into 2" pieces
⅓ cup Sour cream
3 tablespoons Butter; softened
2 tablespoons Prepared horseradish
2 tablespoons Potato starch or flour

PRESSURE COOKER COOKBOOK

HORSERADISH SAUCE

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 manufacturer's 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 manufacturer's 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@...> on Nov 17, 1998

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