Mediterranean Brisket in Pressure Cooker
Ingredients
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2 1/2 lb Beef Brisket or London Broil
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1 tsp salt
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1 tsp freshly ground pepper or seasoning
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1 tbsp extra virgin olive oil
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1 lb onions, pealed, cut into 1/2 inch lengthwise slices
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3 clove garlic, pealed and chopped
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12 oz white button or cremini mushrooms
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1 tsp thyme
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1 tsp basil
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1 can (15 ounce) diced tomatoes, drained
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1/2 cup low-sodium beef broth
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1 lb baby carrots
Cooking Instructions
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1
Use a sharp kife to score the "fat cap" of the meat (but do not remove the fat)
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2
Season the meat on both sides with the salt and pepper
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3
Select "Browning" and add olive oil to the cooking pot of the pressure cooker. When hot, brown the seasoned beef on both sides, about 5 minutes per side
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4
Remove and place on a plate
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5
Select "Saute" and add onions and garlic. Cook for 2 to 3 minutes
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6
Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes
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7
Stir in the drained tomatoes and stock; cook for 4 to 5 minutes
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8
Add the browned brisket to the cooking pot, topping it with some of the vegetable mix. Add carrots on top
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9
Cover and lock lid in place. Select "High Pressure" and set timer for 55 minutes.
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10
Use natural pressure release to release pressure. When float valve drops, remove lid carefully titling away from you to allow steam to disperse.
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