Side Pannel
Brisket of Beef With vegetables And Horseradish Sauce
Brisket of Beef With vegetables And Horseradish Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- -Sue Woodward
Directions
PRESSURE COOKER COOKBOOK
1/3 c Olive oil
3 lb Beef brisket (flat cut)
2 Onions; sliced
4 cl Garlic; quartered
2 Carrots; sliced
2 c Beef broth
2 tb Fresh lemon juice
2 tb Tomato paste
1/3 c Parsley; chopped
1 ts Salt
1/2 ts Pepper
2 Bay leaves
6 Potatoes; peeled & quartered
3 Carrots; cut into 2" pieces
HORSERADISH SAUCE
1/3 c Sour cream
3 tb Butter; softened
2 tb Prepared horseradish
2 tb Potato starch or flour
Heat oil in pressure cooker. Add brisket and brown in hot oil on both
sides, turning with longhandled tongs. Remove meat and set aside. Add
onions, garlic, and sliced carrots and saute in hot oil 3 mins., stirring
and scraping bottom of cooker to loosen any browned particles of meat. Stir
in broth, lemon juice, tomato paste, parsley, salt, pepper, and bay leaves.
Add meat. Secure lid. Over high heat, develop steam to high pressure.
Reduce heat to maintain pressure and cook 1 hr. Release pressure accdg. to
manufacturer's directions. Remove lid.
Stir potatoes and carrot pieces into meat mixture. Secure lid. Over high
heat, develop steam to high pressure. Reduce heat to maintain pressure and
cook 9 mins. Prepare sauce and set aside. Release pressure accdg. to
manufacturer's directions. Remove lid. Using a slotted spoon, transfer
meat and vegetables to a platter. Loosely cover to retain heat.
Strain cooking liquid through a fine sieve and return liquid to pressure
cooker. Whisk in horseradish sauce and cook over med. hat 1 min. until
thickened, stirring frequently. Slice brisket. Serve sauce with brisket and
vegetables.
Horseradish Sauce - combine ingredients in small bowl; blend until smooth.
Author - Toula Patsalis
1/3 c Olive oil
3 lb Beef brisket (flat cut)
2 Onions; sliced
4 cl Garlic; quartered
2 Carrots; sliced
2 c Beef broth
2 tb Fresh lemon juice
2 tb Tomato paste
1/3 c Parsley; chopped
1 ts Salt
1/2 ts Pepper
2 Bay leaves
6 Potatoes; peeled & quartered
3 Carrots; cut into 2" pieces
HORSERADISH SAUCE
1/3 c Sour cream
3 tb Butter; softened
2 tb Prepared horseradish
2 tb Potato starch or flour
Heat oil in pressure cooker. Add brisket and brown in hot oil on both
sides, turning with longhandled tongs. Remove meat and set aside. Add
onions, garlic, and sliced carrots and saute in hot oil 3 mins., stirring
and scraping bottom of cooker to loosen any browned particles of meat. Stir
in broth, lemon juice, tomato paste, parsley, salt, pepper, and bay leaves.
Add meat. Secure lid. Over high heat, develop steam to high pressure.
Reduce heat to maintain pressure and cook 1 hr. Release pressure accdg. to
manufacturer's directions. Remove lid.
Stir potatoes and carrot pieces into meat mixture. Secure lid. Over high
heat, develop steam to high pressure. Reduce heat to maintain pressure and
cook 9 mins. Prepare sauce and set aside. Release pressure accdg. to
manufacturer's directions. Remove lid. Using a slotted spoon, transfer
meat and vegetables to a platter. Loosely cover to retain heat.
Strain cooking liquid through a fine sieve and return liquid to pressure
cooker. Whisk in horseradish sauce and cook over med. hat 1 min. until
thickened, stirring frequently. Slice brisket. Serve sauce with brisket and
vegetables.
Horseradish Sauce - combine ingredients in small bowl; blend until smooth.
Author - Toula Patsalis
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