Ingredients
2 1/4 lb lean beef brisket
1 tbsp vegetable oil
4 cup water
1/3 cup dijon mustard
2 tsp dried whole thyme
3/4 tsp pepper
1/2 tsp salt
4 garlic cloves, minced
2 1/4 cup carrots, sliced
5 small red potatoes, halved *
1 large onion, quartered
2 1/2 tbsp cornstarch
1/4 cup water
Directions
Trim fat from brisket. Heat oil in a 6 quart-pressure cooker over
medium-high until hot. Add brisket; and brown on all sides. Add water
and next 5 ingreds. Close lid securely; bring to high pressure over
high heat (about 4 mins). Adjust heat to med-low or level needed to
maintain high pressure; cook 45 mins. Remove from heat; cool under
cold running water. Remove lid.
Add next 3 ingres.; Close lid securely. Bring to high pressure over
high heat. Adjust heat to med-low or level needed to maintain high
pressure; cook 7 minutes. Remove from heat, and cool under cold
running water; remove lid. Place contents on a platter.
Strain cooking liquid, reserving 2 1/4 c. Combine cornstarch and
1/4 c. water in pan; stir well. Gradually stir in rest. cooking
liquid. Bring to a boil and cook 2 min, stirring constantly. Pour
over warm meat & vegs.
Per serving: 415 cal. per 3 oz. meat, 2 potato halves, 1/2 c vegs.,
and 1/2 c. gravy. Source: Cooking Light
Servings: 5 servings
Pressure Cooker Mustard Brisket (P/C) Recipe brought to you by Recipe Ideas
Categories: Meat; Pressure Cooker
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It is possible to follow the history of written recipes back into the far past, in fact as far as ancient Egypt, and possibly even further. However, generally, these old records were just simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also recounts how the ancient chefs used many herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as parsley and basil. The introduction of these new culinary ideas was responsible for an eruption in manuscripts on cooking, the majority of which are kept safe in academic collections. By the arrival of the 20th century, cookery publications were greatly in demand mostly due to increased literacy, increased leisure time and having more money. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pressure Cooker Mustard Brisket (P_C) recipe.
