beef bouillon cubes

Barbecued Beef Brisket

Cooking beef brisket in the pressure cooker is an awesome, fast way to prepare this tough cut of meat in about 1 hour. The results are very tender and delicious served as is or in sandwiches. The brisket is even better reheated in the sauce the next day. Just reheat, covered with aluminum foil,  in a 350º oven for 30 minutes. Sorry, I did not capture a picture on this dish.

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Beef Brisket in the Pressure cooker

Course

Meat

Prep Time

5 minutes

Cook Time

1 hour

Passive Time

1½ hours

Servings

servings

Ingredients

• 1 12 oz can pale lager beer
• 2 cups ketchup
• 2 tbsp. Worcestershire sauce
• 1 large onions, finely chopped
• 2 beef bouillon cubes or 2 tsps. beef soup base
• 1 3-4 lb beef brisket, fat trimmed

Course Meat Prep Time 5 minutes Cook Time 1 hour Passive Time 1½ hours Servings servings Ingredients 1 12 oz can pale lager beer 2 cups ketchup 2 tbsp. Worcestershire sauce 1 large onions, finely chopped 2 beef bouillon cubes or 2 tsps. beef soup base 1 3-4 lb beef brisket, fat trimmed

Instructions

1. In the pressure cooker, combine the beer, ketchup, Worcestershire sauce, onions and bouillon cubes. Put the brisket in the sauce. Lock the lid in place and cook at high temperature for 45-55 minutes.
2. Release the pressure naturally and remove the lid, tilting the lid away from you to avoid any escaping steam. Transfer the brisket to a cutting board and let rest for 15 minutes. Skim off excess fat from the sauce and taste for seasoning. Add salt and pepper if needed. Cut the beef across the grain into thin slices and return to the sauce. If you want a smoother sauce you can puree the sauce in the blender. Serve immediately.

Recipe Notes

Attributed to The Easy Pressure Cooker Cookbook by Diane Phillips.

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