Pressure-Cooker Beef Brisket in Beer
TOTAL TIME: Prep: 15 min. Cook: 70 min. + releasing
YIELD: 6 servings.
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
Ingredients
-
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
Directions
-
1.
Cut brisket in half; rub with liquid smoke if desired, 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; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes.
-
2.
Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium 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 sauce with the beef.
Nutrition Facts
5 ounces cooked beef: 268 calories, 8g fat (3g saturated fat), 81mg cholesterol, 375mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 39g protein.
© 2024 RDA Enthusiast Brands, LLC