The flavors of the southwest infuse a tender and juicy beef brisket recipe that cooks in your pressure cooker. The beef does need to marinate before cooking, so plan ahead and start this the day before you want to serve it.
Prep Time: 25 minutes
Cook Time: 60 minutes
Ingredients:
- 1 onion, minced
- 3 cloves garlic, minced
- 1 serrano chili, seeded and minced
- 1-1/2 Tbsp. brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 lbs. beef brisket, trimmed
- 2 Tbsp. vegetable oil
- 14 oz. can Mexican style diced tomatoes, undrained
- 1 onion, cut into wedges
Preparation:
Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours.
Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides. Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges, then cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat. 8 servings
