| 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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