Effort: Not much
Pressure: High
Time under pressure: 50 or 80 minutes
Release: Natural
Serves: 6
Ingredients
1 cup canned crushed tomatoes
2 tablespoons packed dark brown sugar
2 tablespoons cider vinegar
1½ tablespoons tomato paste
1½ tablespoons smoked paprika
1 teaspoon Worcestershire sauce
1 teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon dry mustard
1 tablespoon olive oil
3 pounds flat- or first-cut brisket, well trimmed
Directions
1. Whisk the tomatoes, brown sugar, cider vinegar, tomato paste, smoked paprika, Worcestershire sauce, coriander, allspice, cloves, and mustard in a large bowl until the brown sugar and tomato paste have dissolved.
1. Whisk the tomatoes, brown sugar, cider vinegar, tomato paste, smoked paprika, Worcestershire sauce, coriander, allspice, cloves, and mustard in a large bowl until the brown sugar and tomato paste have dissolved.
2. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the brisket and brown on both sides, 3 to 4 minutes per side. Pour the tomato mixture on and all around the meat.
3. Lock the lid onto the pot.
Stovetop: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 50 + 5 minutes.
4. Reduce the pressure.
Stovetop: Set the pot off the heat and allow its pressure to return to normal naturally, about 25 minutes.
Cooked at high pressure for an additional:
10 + 20 +20 + 20 +20 + 20 +20 minutes at high pressure
5. Unlock and open the cooker. Transfer the brisket to a carving board and let stand for 10 minutes. Discard the liquid in the pot. Run your fingers across the meat to determine the direction of the fibers; carve ¼-inch slices at a 90-degree angle against the grain.
TESTERS’ NOTES
Although hardly cooked on a barbecue, this brisket takes on the taste of the long-roasted Texas classic.
Not only does the pressure cooker keep all the moisture in the pot, it even keeps it in the cut itself. The result is the juiciest brisket you’ve ever had. True, there’s no concentration of flavors due to evaporation and dehydration—so we’ve pumped up the spices in the sauce.
Although hardly cooked on a barbecue, this brisket takes on the taste of the long-roasted Texas classic.
Not only does the pressure cooker keep all the moisture in the pot, it even keeps it in the cut itself. The result is the juiciest brisket you’ve ever had. True, there’s no concentration of flavors due to evaporation and dehydration—so we’ve pumped up the spices in the sauce.
Serve It Up!
For the authentic Texas brisket experience, serve with sliced white sandwich bread, sliced white onions, pickled jalapeño rings, pickle relish, and baked beans. If you want to be truly authentic, nix the plates and serve on wax paper sheets.
Adapted from The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough
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