Title: Corned Beef Brisket with Vegetables and Horseradish
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini