Pressure cooker mustard brisket (p/c)

Yield: 5 Servings

Measure 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 \N Garlic cloves; minced
2¼ cup Carrots; sliced
5 smalls Red potatoes; halved *
1 large Onion; quartered
2½ tablespoon Cornstarch
¼ cup Water

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

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