Pressure-Cooker Beef Brisket in Beer
Total TimePrep: 15 min. Cook: 70 min. + releasing
I usually buy chuck roast, which, when cooked properly, can be moist, flavorful and extremely tender. With that in mind, I have always wanted to try a beef brisket and this recipe was perfect for my first try. Not a lot of ingredients and I had most of what I needed on hand. I used a nut brown ale, only 1 1/2 teaspoons of Liquid Smoke and instead of celery salt (I didn't have any) I used Seasoned Salt. The finished brisket was quite tasty but a bit dry. I cooked as directed for for 75 minutes and probably should have cooked 5 or 10 minutes more. The gravy was outstanding and had a wonderful beefy flavor with a hint of that ale..... quite good! Next time I make a chuck roast I am going to use this recipe. I'll certainly be making this again!
I love brisket but it can be a bit dry. I will try this, probably with wine rather than beer. I'll also season and brown the brisket first and omit the liquid smoke (we don't care for it). I prefer to cook brisket in the oven, 275 to 300 for 3-1/2 to 4 hours, or until very tender. The Instant Pot is terrific for many things, but some dishes just taste better if "slow-cooked" in the oven.
Prepared this recipe exactly as written, including the liquid smoke, and found that it lacked in flavor. I used a 3 lb brisket, and cut it in half as instructed. Cooked it for the 70 mins that it suggested, but it probably could have cooked for about 90. I did not put it back in to continue cooking because it's not easy to do that in a pressure cooker. You have to wait for it to come back up to temp again, and then you have to release the pressure again afterwards. It just wasn't worth the hassle. All in all, I would stick to other methods for cooking brisket, such as smoking.
Can this be make in a slow cooker?