PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE
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5 lbs corned beef brisket
water, to cover
2 small unpeeled oranges, sliced
2 small onions, sliced
2 large cloves garlic, chopped
1 Tbs fresh dill weed
3 bay leaves, halved
1 ½ cups sliced celery
4 cinnamon sticks, halved
2 cups water

SAUCE:
2 Tbs unsalted butter
1 Tbs flour
1 tsp salt
1/8 tsp white pepper
1-2 Tbs prepared mustard
1 large egg yolk
2/3 cup milk
1 Tbs fresh lemon juice

1. Soak corned beef brisket in water to cover for one hour; drain.

2. Place beef in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop on its own accord. Release cover and remove corned beef.

3. While corned beef is cooking, prepare mustard sauce: Melt butter in top of double-boiler. Add flour, salt, pepper, and mustard, blending well. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring occasionally, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.

4. Slice corned beef and serve with mustard sauce and cabbage.

Servings: 8