This is a great pot roast recipe if you love brisket; the vegetables absorb the beefy flavor of the cooking liquid and make a beautiful garnish for the finished dish. Although brisket is a tough cut of meat, it becomes tender and juicy when braised in the pressure cooker.
SERVES: 6 TO 8
INGREDIENTS:
- 2 cups beef stock (page 20) or store-bought beef broth
- ½ cup soy sauce
- 2 garlic cloves, sliced
- One 3- to 4-pound brisket, fat trimmed (see PSST)
- 4 medium Yukon Gold or red-skinned potatoes, scrubbed and halved
- 6 medium carrots, cut into 2-inch lengths
- 4 medium sweet onions, such as Vidalia, halved
- 2 tablespoons cornstarch mixed with ¼ cup water
- ⅓ cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- In the pressure cooker, combine the stock, soy sauce, and garlic. Put the brisket in the liquid and stack the potatoes, carrots, and onions on top. 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. Carefully transfer the vegetables to a serving bowl. Transfer the brisket to a cutting board and allow it to rest for 15 minutes before slicing.
- Skim the fat from the top of the sauce, bring the sauce to a boil, and add the cornstarch slurry. Return the sauce to a boil, whisking until glossy and thickened. Stir in the parsley and remove from the heat. Taste the sauce for seasoning and add salt and pepper if necessary.
- Slice the brisket against the grain and arrange on a serving platter, napped with some of the sauce. Serve the remaining sauce and the vegetables on the side.
NOTE:
- Brisket gives off a lot of water; that is why there is only a small amount of liquid in this recipe.
- If the brisket is too large to lay flat, cut it in half and stack the halves in the pressure cooker
