Beef Under Pressure 2

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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