Yield: 6 Servings
|⅓ cup||Olive oil|
|3 pounds||Beef brisket (flat cut)|
|4 cloves||Garlic; quartered|
|2 cups||Beef broth|
|2 tablespoons||Fresh lemon juice|
|2 tablespoons||Tomato paste|
|⅓ cup||Parsley; chopped|
|6||Potatoes; peeled & quartered|
|3||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
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