Corned Beef Brisket with Vegetables and Horseradish Sauce
Corned Beef Brisket with Vegetables and Horseradish Sauce recipe 50
Ingredients
| 4 | cups |
water
|
|
| ½ | pound |
corned beef
2, point cut |
* |
| 3 | cloves |
garlic
|
|
| 2 | each |
bay leaves
|
* |
| 4 | each |
carrots
cut into 3 inch pieces |
|
| 1 | head |
cabbage
cut into 6 wedges |
* |
| 6 | each |
potatoes
peeled and quartered |
|
| 3 | each |
turnip
peeled and quartered |
* |
| Horseradish sauce | |||
| ⅓ | cup |
horseradish
prepared |
* |
| 1 | teaspoon |
prepared mustard
|
|
| ¼ | cup |
sour cream
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | cloves |
garlic
crushed |
|
| 2 | tablespoons |
scallions, spring or green onions
green, minced |
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
* |
Directions
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 minutes. Release pressure according 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 according 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 the 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.
Nutrition Facts
Serving Size 389g (13.7 oz)
