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08-24-2006, 10:30 AM
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Pressure Cooker Tex-Mex Brisket
Ingredients
1 onion\cooked, minced 2 cloves garlic, minced 1 Serrano chile, seeded and minced 1-1/2 Tbsps. brown sugar 1 Tbsp. chilli powder 1 Tbsp. cider vinegar 1/2 tsp. ground cumin 2-1/4 lbs. beef brisket 1-1/2 Tbsps. vegetable oil 10 oz. canned Mexican style diced tomatoes 1 onion\cooked, cut into wedges Instructions Combine first 7 ingredients and salt to taste in a bowl. Rub mixture over all sides of brisket and transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat. Cook meat uncovered 6-8 minutes, turning once to brown both sides. Add tomatoes, lifting meat to coat. Add onion wedges. Cover and bring to high pressure. Reduce heat and cook 1 hour at stabilized pressure. Release pressure. Slice meat across the grain. Serve defatted pan juices with meat.     
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