|-Sue Woodward Water|
|2½ pounds||Corned beef brisket, point cut|
|3 cloves||Garlic; quartered|
|4||Carrots; cute into 3" pieces|
|1||Head cabbage; cut into 6 wedges|
|6||Potatoes; peeled & quartered|
|3||Turnips; peeled & quartered|
|⅓ cup||Prepared horseradish|
|1 teaspoon||Prepared mustard|
|¼ cup||Sour cream|
|1 tablespoon||Lemon juice|
|2 cloves||Garlic; crushed|
|2 tablespoons||Green onions; minced, green part only|
|⅛ teaspoon||White pepper|
PRESSURE COOKER COOKBOOK
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
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