Beef Brisket in a Pressure Cooker by Ricardo DelosReyes
• 1 fresh beef brisket (2-1/2 to 3 pounds)
• 2 teaspoons liquid smoke, optional
• 1 teaspoon celery salt
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 large onion, sliced
• 1 can or bottle (12 ounces) beer or nonalcoholic beer
• 2 teaspoons Worcestershire sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If brisket isn’t fork-tender, reseal cooker and cook for an additional 10-15 minutes. Press cancel.
• Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Press cancel. Serve sauce with the beef.
Test Kitchen tips
• This is a fresh beef brisket, not corned beef.
• Liquid smoke is a gratifiying addition to this recipe as it adds depth of flavor. Be careful not to overdo it; a small amount goes a long way.
• Look for liquid smoke in the grocery store near the spices and marinades.