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Brisket With Sweet Potatoes

Category: Beef

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 tbsp Oil or chicken fat
3 1/2 lb Boneless beef brisket
2 Stalks celery -- finely
Chopped
2 large Carrots -- finely chopped
1 large Onion -- finely chopped
2 cup Beef stock or boullion
1 cup Water
1 1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice
1/2 cup 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 cup Pitted prunes -- coarsely
Chopped
Salt and pepper to taste

Instructions:

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