Recipe by Cheri 911
Note: Prep time does NOT include marinating time... 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. From busycooks.com.
Top Review by MarshHen
This is one of the best briskets I have ever eaten, hands down, and everyone who has tried it agrees 100%. I've even tried the rub on pork loin, also marinating it for the same time, cooking it in the pressure cooker and it was just as awesome! You could probably use a crockpot, but it seems that the pressure cooker infuses the flavors of the rub into the meat, and makes it tender, so each bite is heaven in your mouth. Thanks for posting this excellent recipe, and I encourage everyone to try it...You will love it!
- 1 onion, minced
- 3 garlic cloves, minced
- 1 serrano chili, seeded and minced
- 1 1⁄2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon apple cider vinegar
- 1⁄2 teaspoon cumin
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 lbs beef brisket, trimmed
- 2 tablespoons vegetable oil
- 14 ounces Mexican-style diced tomatoes, undrained
- 1 onion, cut into wedges
Directions See How It's Made
- 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.
- 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.