Brisket Of Beef With Vegetables And Horseradish Sauce

A man that preaches an immortal crown, should not seek much after transitory vanity. And he that preaches the contempt of riches should himself contemn them and show it by his life. And he that preaches self-denial and mortification should practice these virtues in the eyes of them to whom he preaches, if he would have his doctrine believed. All Christians are sanctified; and, therefore, themselves, and all that they have, are consecrated “to the Master’s use.” But ministers are doubly sanctified: they are devoted to God, both as Christians and as ministers; and, therefore, they are doubly obligated to honor Him with all they have.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Main dish, Pres-cooker	6	Servings

INGREDIENTS

		Sue Woodward
1/3	c	Olive oil
3	lb	Beef brisket, flat cut
2		Onions, sliced
4		Garlic, quartered
2		Carrots, sliced
2	c	Beef broth
2	T	Fresh lemon juice
2	T	Tomato paste
1/3	c	Parsley, chopped
1	t	Salt
1/2	t	Pepper
2		Bay leaves
6		Potatoes, peeled & quartered
3		Carrots, cut into 2" pieces
1/3	c	Sour cream
3	T	Butter, softened
2	T	Prepared horseradish
2	T	Potato starch or flour

INSTRUCTIONS

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  Posted to MM-Recipes Digest  by "Robert Ellis"
<rpearson@snowcrest.net> on Nov 17, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 674 Calories From Fat: 384 Total Fat: 43.2g Cholesterol: 173.9mg Sodium: 993.8mg Potassium: 1489.9mg Carbohydrates: 24.3g Fiber: 4.5g Sugar: 7g Protein: 49.8g