Corned Beef Brisket W/ Veggies & Horseradish-Pressure Cooker
photo by ForeverMama
- Ready In:
- 2hrs 20mins
- 4 cups water
- 2 1⁄2 lbs corned beef brisket, point cut
- 3 garlic garlic cloves, quartered
- pickling spices, that came with corned beef
- 2 bay leaves
- 1⁄3 cup prepared horseradish (I use extra hot)
- 1 teaspoon prepared mustard
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 garlic cloves, crushed
- 2 tablespoons green onions, minced (green part only)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 4 carrots, cut into 3-inch pieces
- 1 head cabbage, cut into 6 wedges
- 6 potatoes, peeled and quartered
- 3 turnips, peeled and quartered
- COOK BRISKET AND PREPARE SAUCE ON DAY 1.
- Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
- Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
- Allow pressure to reduce naturally before removing lid.
- Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
- 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.
- Refrigerate until serving corned beef with vegetables.
- DAY 2.
- Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
- Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
- Allow pressure to reduce naturally.
- Remove lid.
- Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
- Serve with sauce on the side.
Questions & Replies
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I actually made this on St Patty's Day, but never got around to reviewing until now. I must confess... I do not have a pressure cooker, but made the corned beef and veggies in a dutch oven on my stove top. All the ingredients on the list for the beef & veg are what I use every time I make one... but the star or KateL's dish was definitely the "Horseradish Sauce"!!! Oh my gosh... EXCELLENT!!! Every time I make a corned beef from now on, I will be sure that this accompanies it. Truly delicious. Thanks for posting. (Made for PRMR)
This corned beef dish is simply marvelous! Made it using russet potatoes, carrots, cabbage and Korean sweet potato (my favorite). The sour cream sauce is such a great addition too and pares perfectly. I will be making this again, except that I need a better pressure cooker (mines from the 70's and not too safe). Great dish KateL! Thanks for sharing:)
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I love to eat yummy healthy foods!