Corned Beef Brisket w/Vegetables &Amp; Horseradis

-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 -----