Brisket Southwest Style

By Addie

Ingredients

• 1 onion, minced
• 3 cloves garlic, minced
• 1 serrano chili, seeded and minced
• 1 1/2 Tbsp. brown sugar
• 1 Tablespoon chili powder
• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 lbs. beef brisket, trimmed
• 2 Tablespoon vegetable oil
• 1 14-oz can Mexican style diced tomatoes, undrained
• 1 onion, cut into wedges

Preparation

Step 1

Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours.

Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides.

Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges, then cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure.

Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat. 8 servings