Corned Beef Brisket with Vegetables and Horseradish
| Yield: | 6 Servings |
| Categories: | Main Dishes, Pressure Cooker |
| -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 |
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