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1
COOK BRISKET AND PREPARE SAUCE ON DAY 1.
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2
Pour water into pressure cooker.
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3
Add brisket.
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4
Over high heat, bring water to a rolling boil.
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5
Skim residue from surface.
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6
Add garlic, pickling spices and bay leaves.
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7
Secure lid.
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8
Over high heat, bring to high pressure and adjust heat to stabilize at high pressure.
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9
From moment that high pressure has been reached, cook 1 hour and 15 minutes.
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10
Allow pressure to reduce naturally before removing lid.
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11
Remove brisket from cooker and allow to cool.
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12
Allow liquid to cool; remove bay leaves.
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13
Wrap brisket tightly and refrigerate.
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14
Pour liquid into a clean container and refrigerate.
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15
(Do I need to say to clean the pressure cooker pot before Day 2?
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16
).
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17
HORSERADISH SAUCE.
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18
Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
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Add garlic, green onions, sugar, salt and pepper and mix well.
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20
Refrigerate until serving corned beef with vegetables.
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21
DAY 2.
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22
Skim congealed fat from surface of liquid and place in pressure cooker.
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23
Add brisket to pressure cooker.
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24
Add vegetables and stir gently.
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25
Secure lid.
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26
Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure.
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27
From moment that high pressure has been reached, cook 6 minutes.
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28
Allow pressure to reduce naturally.
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29
Remove lid.
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30
Transfer vegetables to a platter.
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31
Slice brisket across the grain and arrange slices on a platter.
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32
Serve with sauce on the side.
