Recipe by T. Woolfe
My market had small slabs of fresh Brisket on sale so I tweeked the original recipe to use them. It was so durn good that I'll probably never use the original Beef Under Pressure recipe again. It's REALLY good.
- 1 package Italian salad dressing mix (cheapest)
- 1⁄2 cup red wine vinegar
- 2⁄3 cup oil (I used olive)
- 6 cloves pickled garlic (see my recipe hint hint, or so)
- 2 small fresh briskets, about 3 lbs total,well trimmed
- 2⁄3 can diced tomato (cheapest)
- 2⁄3 cup med dice mirepoix
- 1⁄3 cup med dice bell pepper
- 2 white onions or 2 brown onions, cut in eighths
- 3 -4 carrots, cut in 2 inch chunks
- 3 red potatoes, good sized chunks
- 1 box button mushroom, mixed size pieces
- 1 can low sodium chicken broth or 1 can beef
- 1⁄3 cup port wine or 1⁄3 cup madeira wine
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon dry oregano
- 1⁄2 teaspoon rosemary
- 1⁄4 teaspoon ground black pepper
Directions See How It's Made
- Make up the marinade, I zapped it with the imersion blender without the garlic.
- Really trim the brisket get most of that fat-n-silver skin off.
- Bag the trimmed briskets with the marinade and the garlic& keep it overnight.
- Get that pressure cooker HOT and sear the brisket in a bit of oil.
- Add everything but the carrots, potatoes, mushrooms& half the onions, add enough of the stock to not quite cover the meat.
- Cook under pressure for 30 minutes.
- Fast cool under cold water.
- Add the veggies and move around to mix.
- Cook under pressure another 18 minutes.
- Fast cool, remove the meat for sliceing, and seperate out the larger chunks of carrot, potato, and mushroom.
- Use the immersion blender or blend in a blender to get the gravy fairly smooth and not quite thick enough to stand a spoon.
- If it isn't thick enough, add some more of the potato, carrot, and mushroom.
- Check for proper salt and pepper.
- Slice the brisket, say a quarter inch or so, whatever works.
- Bag in one or two serving portions with the gravy.
- Freeze the bags for boil and serve.
- Those reserved veggies go well with the remainder of the meat and gravy.