MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Brisket with Sweet Potatoes
  Categories: Beef, Presscooker
       Yield: 4 Servings
  
       2 tb Oil or chicken fat
   3 1/2 lb Boneless beef brisket
       2    Celery; finely chopped
       2 lg Carrots; finely chopped
       1 lg Onion; finely chopped
       2 c  Beef stock or boullion
       1 c  Water
   1 1/4 ts Cinnamon
     1/4 ts Nutmeg
     1/8 ts Allspice
     1/2 c  Apple cider (up to 1 cup)
       2 lb Sweet potatoes, peeled; cut
            -in 1/2″ slices
   1 1/2 lb Parsnips, peeled; cut in 1″
            -chunks
       1 c  Pitted prunes; coarsely
            -chopped
            Salt and pepper to taste
  
   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. From: Kaz Langridge Date: 16 Sep 96
  
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