INGREDIENTS

INSTRUCTIONS

Recipe by: Cooking Under Pressure 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, saute 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.
Posted to MM-Recipes Digest V4 #167 by Connie Robertson <clonnie@eaze.net>
on Jun 30, 1997

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