Ingredients

Instructions

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