Brisket Adobo

By Addie

Ingredients

• 2 (11 ounce) cans whole tomatillos, drained
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon brown sugar
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 (3 pound) beef brisket

Details

Adapted from keyingredient.com

Preparation

Step 1

Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.

Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes.

Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.

Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Slice and serve hot, with tomatillo sauce on the side.

Meat can be shredded and possed in the sauce, then eaten in sandwich buns. Makes great panini sandwiches with Cheddar on Sourdough bread slices.