Ingredients:
1 Pressure-cooker
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 bouillon
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
Directions:
Heat 2 tablespoons oil in the pressure 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, sauté 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. |
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