Smoky Brisket
SERVES: 4
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 3½ HOURS
TIME UNDER PRESSURE: 1½ HOURS
WHY THIS RECIPE WORKS For a tender brisket, moving from the grill to the moist cooking environment of the pressure cooker proved ideal, plus we saved ourselves several hours of cooking time. We found that resting the brisket for just 1 hour was enough to turn the meat flavorful and sufficiently tender. To create a bold, smoky braising liquid and sauce, we sautéed onion, tomato paste, garlic, chipotle, and a few spices in the pot after browning the meat, then stirred in water, brown sugar, ketchup, and vinegar. Since we were translating the barbecue to the indoors, liquid smoke stood in for the charcoal–fired flavor with great success. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
1 |
(2- to 3–pound) beef brisket, preferably flat cut, fat trimmed to ¼ inch |
|
Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
1 |
onion, chopped fine |
|
2 |
tablespoons tomato paste |
|
4 |
garlic cloves, minced |
|
1 |
tablespoon minced canned chipotle chile in adobo sauce |
|
1 |
tablespoon ground cumin |
|
1 |
tablespoon paprika |
|
1 |
tablespoon chili powder |
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½ |
cup water |
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½ |
cup packed dark brown sugar |
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¼ |
cup ketchup |
|
1 |
tablespoon cider vinegar |
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½ |
teaspoon liquid smoke |
1. BUILD FLAVOR: Pat brisket dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in pressure–cooker pot over medium–high heat until just smoking. Brown brisket on all sides, 8 to 10 minutes; transfer to plate.
2. Add onion and remaining 1 tablespoon oil to now–empty pot and cook over medium heat until softened, about 5 minutes. Stir in tomato paste, garlic, chipotle, cumin, paprika, and chili powder and cook until fragrant, about 30 seconds. Stir in water, sugar, ketchup, vinegar, and liquid smoke. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle browned brisket with any accumulated juices into pot.
3. HIGH PRESSURE FOR 1½ HOURS: Lock pressure–cooker lid in place and bring to high pressure over medium–high heat. As soon as pot reaches high pressure, reduce heat to medium–low and cook for 1½ hours, adjusting heat as needed to maintain high pressure.
4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Let meat and sauce rest for 1 hour in pot. Transfer brisket to carving board, tent loosely with aluminum foil, and let rest while finishing sauce. Using large spoon, skim excess fat from surface of sauce. Bring sauce to simmer over medium–high heat and cook until thickened and measures 2½ cups, about 10 minutes. Season with salt and pepper to taste.
6. Slice brisket against grain into ¼–inch–thick pieces and lay in large casserole dish. Pour sauce over meat and serve. (Alternatively, cover dish tightly with foil and refrigerate overnight; reheat, covered, in 300–degree oven for 1 hour.)