Brisket with Sweet Potatoes

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Title: Brisket with Sweet Potatoes
Categories: Beef, Presscooker
Yield: 4 Servings

2 tb Oil or chicken fat
3 1/2 lb Boneless beef brisket
2 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

Recipe by: Cooking Under Pressure 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. From: Kaz Langridge Date: 16 Sep 96

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