Best 4 Brined One Hour Brisket Pressure Cooker Recipes
**Discover the Art of Pressure Cooking Brisket in Just One Hour: A Culinary Journey**
Indulge in the culinary masterpiece that is pressure-cooked brisket, prepared in a mere hour. This innovative approach to a classic dish revolutionizes the traditional cooking methods, offering a tender and flavorful result in a fraction of the time.
Our comprehensive guide presents two delectable recipes that showcase the versatility of this technique. The first recipe introduces a traditional braised brisket, infused with the rich flavors of red wine, aromatic vegetables, and a medley of herbs. The second recipe takes a more adventurous route, combining the bold flavors of chipotle peppers, coffee, and cocoa powder to create a unique and unforgettable dish.
Both recipes are meticulously detailed, providing step-by-step instructions and invaluable tips to ensure your brisket turns out perfectly tender and bursting with flavor. With our expert guidance, you'll master the art of pressure cooking brisket, impressing your family and friends with this culinary delight.
INSTANT POT BRISKET
Steps:
- Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
- Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
- Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
- Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)
Nutrition Facts : Calories 475 kcal, Carbohydrate 41 g, Protein 42 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 118 mg, Sodium 1396 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
BRINED ONE-HOUR BRISKET (PRESSURE COOKER)
Adapted from a Tasting Table recipe, which was itself adapted from a recipe by Nathan Shapiro of the Ashby Inn in Paris, VA. It makes LOADS of gravy for the amount of meat, so plan for that. I actually use about half as much stock as it calls for, as my pressure skillet won't hold that amount, and it still makes plenty of gravy, which can be used to make beefy soups later.
Provided by zeldaz51
Categories Meat
Time 11h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool.
- Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged.
- The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside.
- Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
- Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes.
- After resting, remove brisket and slice thinly. Keep warm.
- Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
Nutrition Facts : Calories 583.7, Fat 20.4, SaturatedFat 7.8, Cholesterol 148.2, Sodium 14637.4, Carbohydrate 50.6, Fiber 2.2, Sugar 45.7, Protein 49.3
PRESSURE COOKER CORNED BEEF BRISKET
This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.
Provided by Christina
Categories Main Dish Recipes Roast Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
- Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
- Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 2.2 g, Cholesterol 79.6 mg, Fat 15.4 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 922.5 mg, Sugar 0.2 g
PRESSURE COOKER BEEF BRISKET
This is my go-to recipe for brisket. I usually use bison brisket, but beef brisket works as well. This recipe is easy to prepare and using the pressure cooker greatly reduces cooking time as compared to other methods. The brisket comes out moist, tender, and flavorful, and the gravy is also excellent. I have used this recipe for briskets as large as 6 pounds with equal success, but increased the cook time to 55 minutes. I use an electric pressure cooker for this recipe, but it can also be made in a pressure cooker on the stove. The rub step can be skipped.
Provided by judy2304
Categories 100+ Everyday Cooking Recipes
Time 6h9m
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
- Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
- Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
- Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
- Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
- Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 15.7 g, Cholesterol 45.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 2223.7 mg, Sugar 4.7 g
Tips:
- Choose the right cut of beef: Brisket is a tough cut of meat, so it's important to choose one that is well-marbled. This will help it to stay moist and flavorful during the cooking process.
- Trim the brisket: Before you brine the brisket, you should trim off any excess fat. This will help the brine to penetrate the meat more evenly.
- Make sure the brine is cold: The brine should be cold when you add the brisket. This will help to prevent the meat from cooking before it has a chance to absorb the flavors of the brine.
- Use a large container for brining: You need to make sure that the brisket is completely submerged in the brine. If you don't have a large enough container, you can use a large zip-top bag.
- Brine the brisket for at least 1 hour: The longer you brine the brisket, the more flavorful it will be. However, you can brine it for up to 24 hours if you want.
- Rinse the brisket before cooking: Before you cook the brisket, you should rinse it off with cold water. This will help to remove any excess salt from the brine.
- Cook the brisket on low heat: Brisket is a tough cut of meat, so it's important to cook it on low heat. This will help it to break down and become tender.
- Let the brisket rest before serving: Once the brisket is cooked, you should let it rest for at least 15 minutes before serving. This will help the juices to redistribute throughout the meat.
Conclusion:
Brined One-Hour Brisket Pressure Cooker is a delicious and easy way to cook brisket. The brine helps to flavor and tenderize the meat, while the pressure cooker cooks it quickly and evenly. This recipe is perfect for a busy weeknight meal or a special occasion. Serve the brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.
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