Pressure Cooker Red Wine Vinegar Brisket
By Tested & perfected in the Sur La Table kitchen
Images
Serves
Yield: 4 to 6 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds brisket, trimmed
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 2 teaspoons sweet paprika
- 1/2 cup beef stock
- 1/4 cup red wine vinegar
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon dried thyme
- 8 ounces tomato purée
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, minced
Procedure
Pressure cooker brisket is so delicious and makes the meat so tender – with this sauce, it’ll become a new dinner time favorite.
1. To sear the brisket: Select sauté on pressure cooker and add vegetable oil until it shimmers. Sear brisket 3-4 minutes on each side. Remove brisket from pressure cooker and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to pressure cooker and add bay leaf, peppercorns, thyme and tomato puree. Pressure cook on high for 50 minutes. Manually release the pressure when the time is up.
Oven roasting method: Preheat the oven to 350°F, with two racks placed in the lower and upper sections of the oven. Add oil to a Dutch oven on medium high heat. Sear brisket 3-4 minutes on each side. Remove brisket from Dutch oven and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to Dutch oven and add bay leaf, peppercorns, thyme and tomato purée. Cover with lid and place in the oven about 2 hours, or until beef is fork tender. Carefully transfer hot Dutch oven to the stovetop.
2. Remove the brisket from pressure cooker or oven and rest tented with foil for 10 minutes. Cook Dutch oven or pressure cooker on high to reduce liquid by half. Fold in chopped parsley and thyme.
4. To serve: Transfer the brisket to a cutting board and slice against the grain into 1/4-inch slices. Pour pan sauce with fresh herbs over sliced brisket.
1. To sear the brisket: Select sauté on pressure cooker and add vegetable oil until it shimmers. Sear brisket 3-4 minutes on each side. Remove brisket from pressure cooker and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to pressure cooker and add bay leaf, peppercorns, thyme and tomato puree. Pressure cook on high for 50 minutes. Manually release the pressure when the time is up.
Oven roasting method: Preheat the oven to 350°F, with two racks placed in the lower and upper sections of the oven. Add oil to a Dutch oven on medium high heat. Sear brisket 3-4 minutes on each side. Remove brisket from Dutch oven and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to Dutch oven and add bay leaf, peppercorns, thyme and tomato purée. Cover with lid and place in the oven about 2 hours, or until beef is fork tender. Carefully transfer hot Dutch oven to the stovetop.
2. Remove the brisket from pressure cooker or oven and rest tented with foil for 10 minutes. Cook Dutch oven or pressure cooker on high to reduce liquid by half. Fold in chopped parsley and thyme.
4. To serve: Transfer the brisket to a cutting board and slice against the grain into 1/4-inch slices. Pour pan sauce with fresh herbs over sliced brisket.
Pressure Cooker Red Wine Vinegar Brisket
By Tested & perfected in the Sur La Table kitchen
Serves
Yield: 4 to 6 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds brisket, trimmed
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 2 teaspoons sweet paprika
- 1/2 cup beef stock
- 1/4 cup red wine vinegar
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon dried thyme
- 8 ounces tomato purée
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, minced
Procedure
Pressure cooker brisket is so delicious and makes the meat so tender – with this sauce, it’ll become a new dinner time favorite.
1. To sear the brisket: Select sauté on pressure cooker and add vegetable oil until it shimmers. Sear brisket 3-4 minutes on each side. Remove brisket from pressure cooker and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to pressure cooker and add bay leaf, peppercorns, thyme and tomato puree. Pressure cook on high for 50 minutes. Manually release the pressure when the time is up.
Oven roasting method: Preheat the oven to 350°F, with two racks placed in the lower and upper sections of the oven. Add oil to a Dutch oven on medium high heat. Sear brisket 3-4 minutes on each side. Remove brisket from Dutch oven and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to Dutch oven and add bay leaf, peppercorns, thyme and tomato purée. Cover with lid and place in the oven about 2 hours, or until beef is fork tender. Carefully transfer hot Dutch oven to the stovetop.
2. Remove the brisket from pressure cooker or oven and rest tented with foil for 10 minutes. Cook Dutch oven or pressure cooker on high to reduce liquid by half. Fold in chopped parsley and thyme.
4. To serve: Transfer the brisket to a cutting board and slice against the grain into 1/4-inch slices. Pour pan sauce with fresh herbs over sliced brisket.
1. To sear the brisket: Select sauté on pressure cooker and add vegetable oil until it shimmers. Sear brisket 3-4 minutes on each side. Remove brisket from pressure cooker and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to pressure cooker and add bay leaf, peppercorns, thyme and tomato puree. Pressure cook on high for 50 minutes. Manually release the pressure when the time is up.
Oven roasting method: Preheat the oven to 350°F, with two racks placed in the lower and upper sections of the oven. Add oil to a Dutch oven on medium high heat. Sear brisket 3-4 minutes on each side. Remove brisket from Dutch oven and sauté onions until soft, 4 minutes. Add garlic and paprika and sauté 30 seconds until fragrant. Deglaze with beef stock and vinegar, 1 minute. Return brisket to Dutch oven and add bay leaf, peppercorns, thyme and tomato purée. Cover with lid and place in the oven about 2 hours, or until beef is fork tender. Carefully transfer hot Dutch oven to the stovetop.
2. Remove the brisket from pressure cooker or oven and rest tented with foil for 10 minutes. Cook Dutch oven or pressure cooker on high to reduce liquid by half. Fold in chopped parsley and thyme.
4. To serve: Transfer the brisket to a cutting board and slice against the grain into 1/4-inch slices. Pour pan sauce with fresh herbs over sliced brisket.