BARBECUED BRISKET

This has to be the easiest recipe for barbecued beef that I know. It was inspired by an old recipe made with dried onion soup mix, bottled chili sauce, and beer. I’ve jazzed it up a bit, and the result is scrumptious. Serve it on rolls with potato salad and lots of cold beer.

SERVES: 6 TO 8

INGREDIENTS:

• ONE 12-ounce can beer (Pale Lager, rather than Ale)
• 2 cups ketchup
• 2 tablespoons Worcestershire sauce
• 2 large sweet onions, such as Vidalia, finely chopped
• 2 beef bouillon cubes or 2 teaspoons beef soup base
• ONE 3- to 4-pound brisket, fat trimmed
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. In the pressure cooker, combine the beer, ketchup, Worcestershire sauce, onions, and bouillon cubes. Put the brisket in the sauce.
2. Lock the lid in place and cook at high pressure for 45 to 55 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
4. Transfer the brisket to a cutting board and let it rest for 15 minutes.
5. Skim off the excess fat from the sauce and taste for seasoning, adding salt and pepper if needed.
6. Puree the sauce with an immersion blender.
7. Cut the beef across the grain into thin slices and return them to the sauce.