Brisket With Sweet Potatoes

* Exported from MasterCook *

BRISKET WITH SWEET POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Oil or chicken fat
3 1/2 lb Boneless beef brisket
2 Stalks 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

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.

Recipe By : Cooking Under Pressure

From: Donna Bunch <bunch@farm.Fccc.Edu>



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