The fruity sauce is a great complement to the beefy brisket, which absorbs flavors well. Serve this over buttered noodles for a delicious Sunday supper.
SERVES: 6 TO 8
INGREDIENTS:
- 2 tablespoons canola oil
- 2 medium sweet onions, such as Vidalia, finely chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- ½ cup firmly packed light brown sugar
- ½ cup Dijon mustard
- ⅓ cup apple juice
- 2 cups beef stock (page 20) or store-bought beef broth
- 1 cup golden raisins
- 1 cup dried plums
- One 3- to 4-pound brisket, fat trimmed
- 2 tablespoons cornstarch mixed with ½ cup water
- ½ cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat.
- Add the onions, thyme, and bay leaf and sauté for 2 minutes to soften the onions.
- Add the sugar and mustard and stir to dissolve the sugar.
- Add the apple juice, stock, raisins, and dried plums.
- Arrange the brisket in the pressure cooker.
- Lock the lid in place and cook at high pressure for 45 to 55 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Transfer the brisket to a cutting board to rest for 15 minutes.
- Remove the thyme and bay leaf and skim any excess fat from the surface of the sauce.
- Bring the sauce to a boil and whisk in the cornstarch slurry.
- Return to a boil, whisking until the sauce is thickened and glossy.
- Add the parsley and remove from the heat.
- Taste the sauce for seasoning and add salt and pepper if necessary.
- Slice the brisket across the grain and serve napped with the sauce
