Pressure Cooker Tex Mex Brisket

By gbvampy1

Ingredients

• 1 onion (minced)
• 3 cloves garlic (minced)
• 1 serrano chile (seeded and minced)
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons chili powder
• 2 tablespoons apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon dried oregano leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 pound) cut of beef brisket (trimmed)
• 2 tablespoons vegetable oil
• (14 ounce) can Mexican style diced tomatoes (undrained)
• 1 onion (cut into wedges)

Details

Servings 10
Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Combine the minced onion, minced garlic, chile, brown sugar, honey, chili powder, vinegar, cumin, oregano, salt, and pepper in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer the rubbed meat to a glass dish.

Cover the dish and marinate the beef in the refrigerator for 24 to 36 hours.

When you're ready to eat, heat the vegetable oil in a pressure cooker over medium-high heat or use the "brown function" on the appliance.

Cook meat, uncovered, for 6 to 8 minutes, turning it carefully, using tongs and a large fork, to brown both sides.

Add the canned, undrained tomatoes, lifting the meat to let some of the tomatoes go under the meat.

Add the onion wedges to the pressure cooker, then cover the pressure cooker and bring up to high pressure, following the directions for your specific brand.

Pressure cook the beef for 1 hour at stabilized pressure. Release the pressure and carefully remove the Pressure cooker lid. Check to see that the meat is tender; it should be after that cooking time. If not, close the appliance, bring it up to temperature at high pressure, and cook for another 10 minutes.

To serve, slice the meat across the grain. Serve the pan juices with the sliced meat.