Update on the Brisket Recipe

I have been making the brisket the same way since I posted it but about two weeks ago I made a change. I increased the water to cover the brisket and cooked it for forty-five minutes. All of the veggies were in the pot along with the brisket which was on the bottom as to allow the veggies to steam and the meat to become  bit looser in consistency. 

This was a great success!! The brisket was more tender and could be cut with a fork, the veggies were a bit more solid but had all the flavor of the brisket. It was yummy and lasted about two days with the hubby in the house. I took the leftover veggies and stock added a bag of frozen vegetables, some more chopped cabbage, a small bag of carrots, a bouillon cube along with more salt and pepper. This cooked in the pressure cooker for about twelve minutes and we ate soup for the next week. 

We are making this one of staple recipes. It is great for any time of the year and is a budget stretcher. Plus with the flu working its way around Florida we needed all the extra vitamins we could muster.