Pressure Cooker Beef Brisket in Beer
One bite of this super-tender brisket, and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes.—Eunice Stoen, Decorah, Iowa
Total TimePrep: 15 min. Cook: 70 min. + releasing
- 1 fresh beef brisket (2-1/2 to 3 pounds)
- 2 teaspoons liquid smoke, optional
- 1 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 large onion, sliced
- 1 can (12 ounces) beer or nonalcoholic beer
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Cut brisket in half; rub with liquid smoke, if desired, along with celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 70 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes.
- Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve with beef.
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Originally published as Beef Brisket in Beer in Cook It Fast, Cook It Slow
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