Pressure Cooker Brisket Recipe
Yield: 4 servings
Cook Time: 1-1/2 hours
Today I have quite the treat for you. I have a brisket in pressure cooker recipe that you and your family is going to love. Yes, I know, there are quite a few recipes already out there on the Internet but let me assure you, mine is a little bit different. Okay, it’s actually quite a bit different than most.
Instead of making the traditional smoked brisket or a BBQ one, I decided that I am going to introduce you to one that has a Mediterranean flavor to it. Once you cook this brisket, you’ll feel like your vacationing in Sicily or off the coast of Sardinia. All that’s missing is the ocean and a nice warm breeze.
- 1 two pound beef brisket
- 2 medium white onions (chopped)
- 2 large garlic cloves (peeled and thinly sliced)
- 1 15-ounce can of diced tomatoes (drained)
- A 1/2 cup red wine
- 2 tablespoon Dijon mustard
- 2 teaspoons olive oil
- 1 tablespoon Herbes de Provence
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Buying The Brisket
No brisket recipe will turn out well, however, unless you buy the right brisket and prepare it well. You should preferably buy your brisket from a butcher. That way, you can examine the meat more closely. One of the best ways to determine a brisket’s tenderness is by bending it. The more it bends the more tender it will be. However, I do understand that not everyone has access to a butcher and if that is the case for you, just buy the best cut available at your supermarket.
The first thing that you are going to want to do is to get the pressure cooker brisket ready to be cooked. You do that by trimming it up first. Make sure that trim the fat to about a quarter of an inch thickness. Do not cut all of the fat off the brisket, however. You want some fat to keep the meat moist as it cooks. If you remove all of the fat, then you’ll end up with a very dry piece of meat. However, you do want to score the fat cap. Cut diagonal slits in the fat cap. This allows the fat to not only melt better but also lets the juices and the spices to permeate the meat.
After you’ve trimmed up the meat, season it with the salt and pepper. Make sure that you get all sides of it and if you have to, use a little bit more salt and pepper than what is listed in the ingredient list. For this recipe, I’ve used anywhere from 1 teaspoon each of salt and pepper to 2 teaspoons each of salt and pepper. It all depends on your personal taste and that of your guests.
The next thing you’ll need to do is to set your pressure cooker to the Browning or Saute feature. If it doesn’t have that feature, then set it to medium. Once it has warmed up, place the olive oil in it and then add the brisket. Be sure to brown the meat on all sides. Once that’s been done, you can turn off your pressure cooker, remove the meat and place it on a platter. Leave the juices and oil in the pressure cooker. As for the brisket, you can set it aside for now.
The next thing you are going to want to do is to slice your vegetables for the pressure cooker beef brisket. Gather together your garlic and onions and place them on a cutting board. Peel the garlic and slice it into very thin slices. Now take your white onions and finely chop them. They don’t have to be perfect, just make sure that there aren’t huge pieces. When that’s done, place the garlic and onions aside and set your pressure cooker to Saute.
When the pressure cooker gets hot, add the onions and garlic to it. Allow these two items to cook for approximately 2 minutes. After that time has elapsed, you can then add the herbs, the tomatoes, the mustard and the wine. Cook the mixture for an additional 5 minutes. Now turn off the pressure cooker and add the brisket to the pot. Make sure that you spoon the tomato and veggie mixture all over it.
You can now place the lid on the cooker and lock it in place. Set it to High Pressure and cook it for approximately 45 minutes. After that time has elapsed, release the pressure from the cooker using the natural release method, which should take about 15 minutes. If there is any residual pressure after those 15 minutes have passed, you can use the quick release pressure to release it. After you’ve done that, carefully remove the lid and remove the brisket from the cooker. Place it on a serving platter and then use a slotted spoon to remove the tomato and onion mixture from the cooker. Top the brisket with this mixtures.
Allow the meat to rest for approximately 10 minutes before you cut it. After the 10 minutes, check the internal temperature of the meat and make sure that it is at least 175 degrees Fahrenheit. If it’s not that temperature, then you may have to toss it back into your pressure cooker for an additional five to ten minutes. How done you want it depends on your personal preference. Some people like it a little bit pink and some people prefer a a brisket that’s more well-done.
Well, that’s the recipe for my pressure cooker brisket Mediterranean style. I hope that you and your family thoroughly enjoys this dish. I like to serve this pressure cooker brisket with a nice summer salad—a salad with fresh spinach, maybe some olives, feta cheese and topped with a splash of lemon juice or olive oil. I find something like that really goes with the Mediterranean vibe of the entire dish. It also pairs quite nicely with an olive loaf or pita bread and a nice full-body red wine.