Best 5 Veal Brisket In A Pressure Cooker Fast Easy And Wonderful Recipes

PRESSURE-COOKER BEEF BRISKET IN BEER

Steps:

• 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; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes. , 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. Serve sauce with the beef.

PRESSURE COOKER BEEF BRISKET

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.

INSTANT POT BRISKET

Steps:

• Combine spices in a small bowl. Rub over the entire surface of the brisket. Set aside.
• Heat the oil in the Instant Pot on Sauté mode.
• Once hot, add the onions and garlic. Cook for 2-3 minutes until slightly softened, stirring frequently to not allow garlic to burn.
• Turn off Sauté mode.
• Place the brisket on top of the onion mixture in the Instant Pot. You may need to cut it in half to fit properly.
• Pour the beef broth and BBQ sauce into the pot.
• Close the lid on the Instant Pot, turn the valve to the "sealing" position.
• Set the Instant Pot for 90 minutes on "Meat/Stew" mode (or pressure cook high if your Instant Pot doesn't have that setting).
• Once done cooking, let the Instant Pot naturally release for 10 minutes then turn the valve to "venting" and quick release the rest of the pressure.
• Remove the lid and use tongs to remove the brisket from the pot to a cutting board.
• Slice or shred the brisket depending on preference.
• Turn the Instant Pot to Sauté mode and cook, reducing the sauce left in the pot for 5 minutes or so until slightly thickened. Whisk consistently as it cooks.
• Add the brisket back to the pot with the sauce to coat or, plate the brisket and spoon the sauce on top before serving.

VEAL BRISKET IN A PRESSURE COOKER - FAST, EASY AND WONDERFUL

Steps:

• Trim all visible fat from brisket.
• Chop shallots, garlic and onions-set aside.
• Dredge brisket in flour.
• Heat olive oil in nonstick pan over m-h heat and brown brisket on both sides.
• Set aside brisket.
• In same oil saute garlic, onions and shallots until lightly browned.
• Place garlic, onion, shallots, brisket and all the other ingredients into pressure cooker.
• Cook under high pressure 45 minutes then turn off heat and let pressure come down slowly.
• Open cooker and take out brisket.
• Slice brisket against the grain and return slices to gravy in cooker.
• Serve over noodles.

ROAST BRISKET OF VEAL WITH ONION GRAVY

Steps:

• Heat the oven to 325 degrees F.
• Prepare a roasting pan with nonstick pan spray.
• Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
• Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
• Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
• Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
• Serve with roasted or mashed potatoes.