Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 lb Lean beef brisket
1 tb Vegetable oil
4 c Water
1/3 c Dijon mustard
2 ts Dried whole thyme
3/4 ts Pepper
1/2 ts Salt
4 Garlic cloves; minced
2 1/4 c Carrots; sliced
5 sm Red potatoes; halved *
1 lg Onion; quartered
2 1/2 tb Cornstarch
1/4 c Water

Trim fat from brisket. Heat oil in a 6 quart-pressure cooker over
medium-high until hot. Add brisket; and brown on all sides. Add water
and next 5 ingreds. Close lid securely; bring to high pressure over
high heat (about 4 mins). Adjust heat to med-low or level needed to
maintain high pressure; cook 45 mins. Remove from heat; cool under
cold running water. Remove lid.
Add next 3 ingres.; Close lid securely. Bring to high pressure over
high heat. Adjust heat to med-low or level needed to maintain high
pressure; cook 7 minutes. Remove from heat, and cool under cold
running water; remove lid. Place contents on a platter.
Strain cooking liquid, reserving 2 1/4 c. Combine cornstarch and
1/4 c. water in pan; stir well. Gradually stir in rest. cooking
liquid. Bring to a boil and cook 2 min, stirring constantly. Pour
over warm meat vegs.

Per serving: 415 cal. per 3 oz. meat, 2 potato halves, 1/2 c vegs.,
and 1/2 c. gravy. Source: Cooking Light

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