Corned beef brisket w/vegetables & horseradis

Yield: 6 Servings

Measure Ingredient
-Sue Woodward Water
2½ pounds Corned beef brisket, point cut
3 cloves Garlic; quartered
2 Bay leaves
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
1 teaspoon Sugar
½ teaspoon Salt
⅛ teaspoon White pepper

PRESSURE COOKER COOKBOOK

HORSERADISH SAUCE

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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