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Ingredients
3 Pound beef brisket
1/2 Cup teriyaki sauce
2 Cups water (reserve 1 cup)
3 to 4 Small red potatoes, unpeeled
3 to 4 Carrots, peeled & quartered
2 Cups turnips, peeled & sliced
2 Large onions, quartered
1 Pound cabbage, cut into 6 to 8 wedges
Instructions
Place beef brisket and teriyaki sauce in a large plastic bag or a glass dish. Refrigerate, turning two or three times, for 1 to 2 days.
Place 1 cup water and cooking rack or steamer basket in pressure cooker. Remove brisket from sauce and put on rack or in basket. Discard sauce. Close pressure cooker cover securely. Place pressure regulator on vent pipe, bring to pressure, reduce heat and cook for 40 minutes. Let pressure drop naturally. Remove meat and keep warm.
Add reserved 1 cup water to pressure cooker. Put vegetables on rack or in basket. Close pressure cooker cover securely. Bring to pressure, reduce heat and cook for 3 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Serve brisket thinly sliced, surrounded by vegetables.