2 tbsp oil or chicken fat
3 1/2 lb boneless beef brisket
2 stalks celery -- finely
1 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 --
1 cut in 1/2 slices
1 1/2 lb parsnips, peeled -- cut in
1 chunks
1 cup pitted prunes -- coarsely
1 chopped
1 salt and pepper to taste
Directions
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
Servings: 4 servings
Brisket With Sweet Potatoes Recipe brought to you by Recipe Ideas
Categories: Meat; Potato; Vegetable
The History of Recipes
We are able to trace the history of meal recipes back into distant history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these early cook books were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move on, we have a couple of books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that is served today, but rather accounts of the types of food served to the rich and powerful of the time. During the next few centuries, the wealthy families of Europe strove to serve the most exotic meals, and as a result the best chefs and their recipes were highly sought after. However, it was during the nineteenth century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books were greatly in demand mostly as a result of increased literacy, people having increased leisure time and being a little richer. The revolution that is television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Brisket With Sweet Potatoes recipe.
