| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | P/cooker | 5 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Lean beef brisket |
| 1 | tb | Vegetable oil |
| 4 | c | Water |
| 1/3 | c | Dijon mustard |
| 2 | ts | Dried whole thyme |
| 3/4 | ts | Pepper |
| 1/2 | ts | Salt |
| 4 | Garlic cloves; minced | |
| 2 1/4 | c | Carrots; sliced |
| 5 | sm | Red potatoes; halved * |
| 1 | lg | Onion; quartered |
| 2 1/2 | tb | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Trim fat from brisket. Heat oil in a 6 quart-pressure cooker over medium-high until hot. Add brisket; and brown on all sides. Add water and next 5 ingreds. Close lid securely; bring to high pressure over high heat (about 4 mins). Adjust heat to med-low or level needed to maintain high pressure; cook 45 mins. Remove from heat; cool under cold running water. Remove lid. Add next 3 ingres.; Close lid securely. Bring to high pressure over high heat. Adjust heat to med-low or level needed to maintain high pressure; cook 7 minutes. Remove from heat, and cool under cold running water; remove lid. Place contents on a platter. Strain cooking liquid, reserving 2 1/4 c. Combine cornstarch and 1/4 c. water in pan; stir well. Gradually stir in rest. cooking liquid. Bring to a boil and cook 2 min, stirring constantly. Pour over warm meat & vegs. Per serving: 415 cal. per 3 oz. meat, 2 potato halves, 1/2 c vegs., and 1/2 c. gravy. Source: Cooking Light Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on Jul 2, 1997
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