The pressure cooker was an absolute revelation to me (thanks DAD!)
I cooked a brisket in under 1 hour in the cooker - and it was delicious! Tender, flavorful - and on a weeknight - unbelievable! The kids loved it, and I look forward to many happy meals together!
So - here is the recipe.
4-5 lb. brisket
2 tbsp olive oil
2 onions chopped
3 carrots chopped
3 stalks celery chopped
4-5 whole garlic cloves
1 bay leaf
2 cups chicken stock
1 cup red wine
2 tbsp balsamic vinegar
salt and pepper
1. In the pressure cooker, heat the olive oil and brown the brisket on all sides. Remove brisket.
2. Put carrots, onions, celery, garlic and bay leaf in the oil/fat and saute quickly until starting to brown a bit. Season with salt and pepper
3. Put brisket back in the cooker. Cover with liquid. Bring to a boil. Put cover on the cooker and lock it. Cook at 15 lbs of pressure (setting 2 on my Fagor) for 50 minutes. Cool down the cooker under cool water.
4. Slice and enjoy!!
For those that don't have a pressure cooker - this can be made (of course) the same way - set oven to 300 degrees - brown brisket/saute veggies/cover with liquid and braise in oven (covered) for about 3 1/2 hours or until tender.
Serve over noodles, with a salad, etc.
4 comments:
Chicken stock and beef brisket? Interesting... I was thinking beef broth, never thought about chicken stock
Cool the pressure cooker under cold water...really?
I'm thinking explosion w/injury.
Is your pressure cooker disposable?
Before rapidly cooling a hot, pressurized vessel, I'd make certain my home owners & medical insurance are paid to date!
Who's advise are you following?
Yes - you can run the cooker under cold water and it will bring the temperature down enough to lower the pressure. Directions are in the fagor manual.
Serpephone - I usually have chicken stock on hand,so that is what I used. Beef stock works well too, although I find that the braising process gives enough punch to the stock.
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