|Raw brisket in the steamer basket.|
What Recipe Should I Make?Our kitchen is currently out of onions and it seemed that every recipe I found needed onions. So I went with the simplest recipe from my Pressure Perfect cookbook, the brisket cooks above the water and after 55 minutes of cooking, you use two forks to shred the meat and put barbeque sauce on it. Well, brisket and barbeque sauce are two things I've got, so that's a winner recipe.
I cut my 2.8 pound beef brisket into four pieces and trimmed off most the fat. I put about 3 cups of water in the bottom of the pressure cooker, put the rack on top, and then put the steamer basket on the rack. Before setting up the pressure cooker with the rack, I always make sure it's already on the stove because the rack can easily slide around, which would tip an edge of the basket into the water, getting some ingredients wet.
|Cooked meat. Shrinkage.|
As you can see, the meat shrank quite a bit. I always forget about that.
The meat was a little difficult to shred, but it worked. I think brisket might be stronger than me.
The meat was tasty, but the seasonings I added weren't noticeable. I probably should have marinated the meat for a few hours after cutting it into chunks, I'll try that next time.
Husband Jeff ate his barbeque sauced brisket on a dinner roll, while Sonny D and I ate ours right off the plate. I think we have a new fan of Smoky Jon's barbeque sauce, Sonny D liked to delicately dip his bits of meat in it.