Ingredients Jump to Instructions ↓

  1. 1 onion, minced

  2. 3 cloves garlic, minced

  3. 1 serrano chili, seeded and minced

  4. 1-1/2 Tbsp. brown sugar

  5. 1 Tbsp. chili powder

  6. 1 Tbsp. apple cider vinegar

  7. 1/2 tsp. cumin

  8. 1 tsp. salt

  9. 1/8 tsp. pepper

  10. 3 lbs. beef brisket, trimmed

  11. 2 Tbsp. vegetable oil

  12. 14 oz. can Mexican style diced tomatoes, undrained

  13. 1 onion, cut into wedges

Instructions Jump to Ingredients ↑

  1. Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides. Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges, then cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat.

  2. servings


Send feedback