This is a great pot roast recipe if you love brisket; the vegetables absorb the beefy flavour 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.
2 cups beef stock or store-bought beef broth
1/2 cup soy sauce
2 garlic cloves, sliced
One 3- to 4-lb. brisket, fat trimmed*
4 medium Yukon Gold or red-skinned potatoes, scrubbed and halved
6 medium carrots, cut into 2" lengths
4 medium sweet onions, such as Vidalia, halved
2 tbsp cornstarch mixed with 1/4 cup water
1/4 cup finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper (optional)
* If the brisket is too large to lay flat, cut it in half and stack the halves in the pressure cooker.
Step 1: 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 45-55 minutes.
Step 2: 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 to rest for 15 minutes before slicing.
Step 3: 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.
Step 4: 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.
Makes 6 to 8 servings
Reprinted with permission from Diane Phillips' The Easy Pressure Cooker Cookbook (2011 Chronicle Books).