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Thursday, April 23

Roast brisket with mushrooms

Beef brisket
1 pound

Pepper, freshly ground

2 tablespoons
Carrot, diced
Onion, diced
Celery stalk, diced
Parsley, chopped
1 bunch
Garlic, pressed
8 cloves
Mushrooms, sliced
3 cups
½ cup

  1. Season the brisket. 
  2. Press Sauté on the pressure cooker, melt the butter, and then brown the brisket on all sides. 
  3. Add the carrot, onion, and celery, and cook them, stirring occasionally, until softened. 
  4. Add the parsley and garlic, spreading evenly over the brisket. 
  5. Add the sliced mushrooms and water, and season. 
  6. Close and lock the lid, press Meat/Stew, and then use the + and buttons to set the timer to 17 minutes.
  7. Reduce the liquid, as desired, and then serve immediately.

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