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Southwest Beef Brisket

 Southwest Beef Brisket
“This is a big favorite, especially for get-togethers on game day. I like to serve it on rolls with three-bean salad and potato or macaroni salad. But you can also serve it over rice. I even like it cold.”—Traci K Wynne, Denver, Pennsylvania
8 ServingsPrep: 25 min. + marinating Cook: 55 min.

Ingredients

  • 1 fresh beef brisket (3 pounds)
  • 1 small onion, finely chopped
  • 1 serrano pepper, seeded and minced
  • 4 teaspoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 4 teaspoons canola oil
  • 2-1/2 cups water
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 1 medium onion, sliced

Directions

  • Cut brisket in half. In a large resealable plastic bag, combine the
  • chopped onion, serrano pepper, brown sugar, chili powder, vinegar,
  • garlic, salt and cumin. Add the brisket; seal bag and turn to coat.
  • Refrigerate overnight.
  • In a pressure cooker, brown brisket in oil on all sides. Add the
  • water, tomatoes and sliced onion. Close cover securely according to
  • manufacturer’s directions.
  • Bring cooker to full pressure over high heat. Reduce heat to
  • medium-high and cook for 55 minutes. (Pressure regulator should

2 of 2

Southwest Beef Brisket (continued)

Directions (continued)

  • maintain a slow steady rocking motion or release of steam; adjust
  • heat if needed.) Remove from the heat; allow pressure to drop on its
  • own. Remove beef to a platter; serve with tomato mixture. Yield: 8
  • servings.
Editor’s Note: This is a fresh beef brisket, not corned beef. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Facts: about 5 ounces cooked beef with 3 tablespoons tomato mixture equals 271 calories, 10 g fat (3 g saturated fat), 72 mg cholesterol, 500 mg sodium, 8 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.