Brisket with Sweet Potatoes

500 minutes Prep: 60 minutes Cook: 80 minutes

906 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	vegetable oil	or chicken fat
3 1/2	pounds	beef brisket	boneless
2	each	celery	stalks, finely chopped
2	each	carrots	large, finely chopped
1	each	onion	large, finely chopped
2	cups	beef stock	or bouillon, prefer veal stock if possible
1	cup	water
1 1/4	teaspoons	cinnamon
1/4	teaspoon	nutmeg
1/8	teaspoon	allspice
1/2	cup	apple cider	up to 1 cup
2	pounds	sweet potatoes, or yams	peeled, cut into 1/2 inch slices
1 1/2	pounds	parsnips	peeled, cut in 1 inch chunks
1	cup	prunes	pitted, coarsely chopped
1	x	salt and black pepper	to taste

Directions

Heat 2 tablespoons oil in the cooker.

Over high heat, brown the meat well on both sides, lifting it up frequently with tongs or spatula to prevent sticking.

Add additional fat if needed.

Set aside. (Don't be concerned if the brisket has to be squeezed against the sides of the pot; it will shrink considerably during cooking.)

In the oil remaining in the cooker, sauté the celery, carrot, and onion for 3 minutes, stirring occasionally and taking care to scrape up any browned bits of meat or vegetable sticking to the bottom of the pot.

Add the beef stock, water, cinnamon, nutmeg, and allspice.

Submerge the rack into this mixture, and place the meat on it with the fat side facing up.

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat to maintain high pressure and cook for 55 minutes.

Let the pressure drop naturally, about 10 - 15 minutes.

Remove the lid, tilting it away from you to allow any excess steam to escape.

If the brisket is done, you should easily be able to pry a small chunk of meat from one end with a fork.

If it is not sufficiently tender, lock the lid back into place and return to high pressure for another 10 - 15 minutes.

If time permits cool to room temperature and refrigerate brisket and gravy overnight.

Remove any congealed fat and return the gravy to the cooker.

About 20 minutes before serving, stir in enough cider to equal approximately 2 cups.

Add the sweet potatoes, parsnips, and prunes.

Lock the lid in place and over high heat bring to high pressure, adjust heat and cook for 3 minutes.

Quick release the pressure. Add salt and pepper.

Cut the brisket into slices on the diagonal, place in the cooker, and spoon gravy and vegetables on top.

Cover but do not lock. Cook over medium heat just until the meat is warmed throughout.

Arrange on a platter and surround with the vegetables.

Pour gravy on top.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 530g

Amount per Serving

Calories 906 57% of calories from fat

	% Daily Value*
Total Fat 58.0g	89%
Saturated Fat 22.0g	108%
Trans Fat 0.0g
Cholesterol 183mg	61%
Sodium 326mg	14%
Total Carbohydrate 42.0g	14%
Dietary Fiber 8.0g	31%
Sugars 13.0g
Protein 53.0g	107%

Vitamin A	488%		Vitamin C	59%
Calcium	11%		Iron	36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to pipinglass's Favorite Recipes

Last Recipes Viewed

Recipe Bite

Poaching 101

by Mark R. Vogel

Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...