Pressure cooker mustard brisket (p/c)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Lean beef brisket |
| 1 | tablespoon | Vegetable oil |
| 4 | cups | Water |
| ⅓ | cup | Dijon mustard |
| 2 | teaspoons | Dried whole thyme |
| ¾ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 4 | Garlic cloves; minced | |
| 2¼ | cup | Carrots; sliced |
| 5 | smalls | Red potatoes; halved * |
| 1 | large | Onion; quartered |
| 2½ | tablespoon | Cornstarch |
| ¼ | cup | Water |
Directions
Trim fat from brisket. Heat oil in a 6 quart-pressure cooker over medium-high until hot. Add brisket; and brown on all sides. Add water and next 5 ingreds. Close lid securely; bring to high pressure over high heat (about 4 mins). Adjust heat to med-low or level needed to maintain high pressure; cook 45 mins. Remove from heat; cool under cold running water. Remove lid. Add next 3 ingres.; Close lid securely. Bring to high pressure over high heat. Adjust heat to med-low or level needed to maintain high pressure; cook 7 minutes. Remove from heat, and cool under cold running water; remove lid. Place contents on a platter.
Strain cooking liquid, reserving 2¼ c. Combine cornstarch and ¼ c. water in pan; stir well. Gradually stir in rest. cooking liquid. Bring to a boil and cook 2 min, stirring constantly. Pour over warm meat & vegs.
Per serving: 415 cal. per 3 oz. meat, 2 potato halves, ½ c vegs., and ½ c. gravy. Source: Cooking Light