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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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âThis is a big favorite, especially for get-togethers on game day. I like to serve it on rolls with three-bean salad and potato or macaroni salad. But you can also serve it over rice. I even like it cold.ââTraci K Wynne, Denver, Pennsylvania Ingredients:
1 fresh beef brisket (3 pounds) |
1 small onion, finely chopped |
1 serrano pepper, seeded and minced |
4 teaspoons brown sugar |
1 tablespoon chili powder |
1 tablespoon cider vinegar |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
4 teaspoons canola oil |
2-1/2 cups water |
2 cans (10 ounces each) diced tomatoes and green chilies |
1 medium onion, sliced |
Directions:
1. Cut brisket in half. In a large resealable plastic bag, combine the chopped onion, serrano pepper, brown sugar, chili powder, vinegar, garlic, salt and cumin. Add the brisket; seal bag and turn to coat. Refrigerate overnight.
2. In a pressure cooker, brown brisket in oil on all sides. Add the water, tomatoes and sliced onion. Close cover securely according to manufacturerâs directions.
3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 55 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Remove beef to a platter; serve with tomato mixture. Yield: 8 servings.
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