Adapted from a Tasting Table recipe, which was itself adapted from a recipe by Nathan Shapiro of the Ashby Inn in Paris, VA. It makes LOADS of gravy for the amount of meat, so plan for that. I actually use about half as much stock as it calls for, as my pressure skillet won't hold that amount, and it still makes plenty of gravy, which can be used to make beefy soups later.
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Units: US | Metric
- 4 cups water
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup kosher salt
- 1 tablespoon brown mustard seeds
- 2 bay leaves
- 4 cups ice water
- 1Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool.
- 2Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged.
- 3The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside.
- 4Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
- 5Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes.
- 6After resting, remove brisket and slice thinly. Keep warm.
- 7Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
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Nutritional Facts for Brined One-Hour Brisket (Pressure Cooker)
Serving Size: 1 (683 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 583.6
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 7.7 g
- Cholesterol 148.2 mg
- Sodium 14637.4 mg
- Total Carbohydrate 50.6 g
- Dietary Fiber 2.1 g
- Sugars 45.7 g
- Protein 49.3 g
The following items or measurements are not included:
star anise pods