---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CORNED BEEF BRISKET W/VEGETABLES & HORSERADIS
  Categories: Main dish, Pres-cooker
       Yield: 6 servings
  
            -Sue Woodward
 
 -----------------PRESSURE COOKER COOKBOOK-----------------
       4 c  -Water
   2 1/2 lb Corned beef brisket, point
            -cut
       3 cl Garlic; quartered
       2    Bay leaves
       4    Carrots; cute into 3″ pieces
       1    Head cabbage; cut into 6
            -wedges
       6    Potatoes; peeled & quartered
       3    Turnips; peeled & quartered
 
 ---------------------HORSERADISH SAUCE---------------------
     1/3 c  Prepared horseradish
       1 ts Prepared mustard
     1/4 c  Sour cream
       1 tb Lemon juice
       2 cl Garlic; crushed
       2 tb Green onions; minced, green
            -part only
       1 ts Sugar
     1/2 ts Salt
     1/8 ts White pepper
  
   Pour water into pressure cooker.  Add brisket.  Over
   high heat, bring water to a rolling boil.  Skim
   residue from surface. Add garlic and bay leaves.
   Secure lid.  Over high heat, develop steam to high
   pressure. Reduce heat to maintain pressure and cook 1
   hr. and 15 mins. Release pressure accdg. to
   manufacturer’s directions.  Remove lid.
   
   Add vegetables to brisket and liquid, stirring gently.
   Secure lid. Over high heat, develop steam to high
   pressure. Reduce heat to maintain pressure and cook 6
   mins. Release pressure accdg. to manufacturer’s
   directions. Remove lid.
   
   Prepare Horseradish Sauce.  Transfer vegetable to a
   platter. Slice brisket across the grain and arrange
   slices on a platter. Serve with Sauce.
   
   Horseradish Sauce - combine horseradish, mustard, sour
   cream, and lemon juice in a bowl; blend thoroughly.
   Add garlic, green onions, sugar, salt, and pepper and
   mix well. Serve sauce with corned beef, roast beef, or
   roast pork.
   
   Author - Toula Patsalis
  
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