Southwest Beef Brisket Recipe

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Southwest Beef Brisket Recipe
Southwest Beef Brisket Recipe photo by Taste of Home
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Southwest Beef Brisket Recipe

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“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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Southwest Beef Brisket in Taste of Home February/March 2011, p77

Nutritional Facts

1 each: 271 calories, 10g fat (3g saturated fat), 72mg cholesterol, 500mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 55 minutes. (Pressure regulator should 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.
Originally published as Southwest Beef Brisket in Taste of Home February/March 2011, p77

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