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- Meat and poultry
- Cuts of beef
- Beef brisket
A delicious Chinese dish made by cooking beef brisket with ginger, spring onions, Chinese marinade, water and rock sugar in a pressure cooker. Serve with freshly cooked rice.
6 people made this
- 675g beef brisket joint
- 1 tablespoon oil
- 2 spring onions, cut into 2.5cm pieces
- 4 slices fresh ginger
- 250ml Lee Kum Kee Chinese marinade
- 1.7 litres water
- 50g rock sugar (optional)
MethodPrep:5min ›Cook:20min ›Extra time:8hr chilling › Ready in:8hr25min
- Boil the brisket for 10 minutes, then rinse it under cold water and drain it well. Set aside.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the spring onions and ginger until fragrant, 2-3 minutes. Add into the pressure cooker together with the brisket, Chinese marinade, water and sugar. Cook the brisket under high pressure for 7 minutes.
- Release the pressure and transfer the beef brisket and sauce into a dish and allow to cool. Chill overnight, before slicing and serving.
Lee Kum Kee's Chinese marinade and rock sugar can be purchased in Chinese/Oriental speciality stores.
Alternative cooking methods
If you don't have a pressure cooker, you can simmer the brisket for 2 hours with an additional 250ml water.
See it on my blog
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Instant Pot Beef Brisket
My family has always cooked our Passover brisket in the oven, low and slow. It's delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker.
And you know what? You can.
Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! (New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.)
Recipe: Guy Fieri's Quick BBQ Brisket
Chef, restaurateur and cookbook author Guy Fieri, host of Food Network's "Diners, Drive-Ins and Dives," offers "Sunday Morning" viewers a recipe from his book, "Guy Fieri Family Food" (William Morrow).
"This is killer on its own and it makes double-killer brisket sandwiches the next day. Just make sure you get what's called the second, or deckle, cut of brisket. It has the amount of fat we need for the smokin' flavor we want. The pressure cooker cuts the braising time down to a fraction of what it takes in a regular pot, but for the righteous results you've still gotta let the spice rub soak in for at least a couple of hours before cooking."
Check out the recipe below, and don't miss Mo Rocca's interview with Guy Fieri on "CBS Sunday Morning" June 28!
Quick BBQ Brisket
Makes 4 to 6 servings
Time: 1 hour 15 minutes, plus at least 2 hours for the brisket rub
2 tablespoons paprika
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 pounds second-cut (deckle) beef brisket, cut into 3 equal pieces
2 cups Beef Stock, homemade or low-sodium store-bought
1 cup BBQ sauce (such as Guy Fieri Bourbon Brown Sugar BBQ Sauce)
½ cup ketchup
¼ cup yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¼ teaspoon red chili flakes
2 tablespoons canola oil
1 large yellow onion, sliced ½ inch thick
1 red bell pepper, seeded and cut into ½-inch slices
1 green bell pepper, seeded and cut into ½-inch slices
One 12-ounce bottle lager beer
¼ cup thinly bias-sliced green onions (white and light green parts), for garnish
Kosher salt, for finishing the meat
Food & Wine
- To prepare the brisket rub, combine all the ingredients in a small bowl. Rub into and all over the brisket pieces. Wrap with plastic wrap and place in the refrigerator on a baking sheet for at least 2 hours and up to overnight.
- To make the BBQ sauce, combine all the ingredients in a large bowl and whisk well to combine. Cover and set aside.
- In a pressure cooker over medium-high heat, heat the canola oil until hot. Add the brisket pieces and cook for 6 to 7 minutes on each side, until well browned. Add the onion and bell peppers to the pot and cook, stirring, until browned, 1 to 2 minutes.
- Pour in the reserved BBQ sauce and the beer. Add enough water to come just three-quarters of the way up the sides of the beef in the pot. Bring to a simmer.
- Cover with the pressure cooker lid and securely lock it in place according to the manufacturer's directions. Increase the heat to high and bring the cooker to high pressure you can tell it's there by the steam escaping from the valve or a high-pitched whistling noise. Reduce the heat to medium and cook for 45 minutes, adjusting the heat as necessary to maintain a steady, consistent pressure.
- Remove the pressure cooker from the heat and let the pressure come down for 10 minutes. If the cooker has a dedicated steam or pressure release valve, carefully discharge any remaining gentle pressure by releasing it. If the cooker has just the top pressure regulator, wait for the cover lock to release, then carefully remove the regulator cap. Let the pot stand for 3 to 4 minutes. Unlock and remove the lid.
- Using tongs, transfer the brisket to a plate and set aside. Place the pot with the braising liquid over high heat and simmer the sauce until reduced and slightly thickened.
- Slice the brisket against the grain, arrange it on a serving platter, and spoon the sauce, onion, and bell peppers on top. Garnish with the green onions and finish with a sprinkle of salt. Serve.
From "Guy Fieri Family Food: 125 Real-Deal Recipes &ndash Kitchen Tested, Home Approved" by Guy Fieri. Copyright © 2016 by Guy Fieri. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved. Available in Hardcover and eBook formats via Amazon.
Pressure Cooker Barbecued Beef Brisket Recipe
- 1 cup (250 ml) canned crushed tomatoes
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 1½ tablespoons each: tomato paste and smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon each: ground allspice, cloves
- 1/4 teaspoon dry mustard
- 1 tablespoon olive oil
- 3 pounds (1.5 kg) beef bricket, trimmed
In a large mixing bowl, combine all ingredients, except olive oil and beef brisket. Whisk until brown sugar and tomato paste dissolved.
Heat the olive oil in an instant pot turned to the sauté mode. Add beef brisket and brown, turning once, on all sides, for 3-4 minutes per side. Pour tomato mixture on and all around browned brisket.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 80 minutes (electric pressure cooker).
Unlock and open pressure cooker, using a Quick Release Method. Transfer cooked beef brisket to a carving board. Allow cooling for 10 minutes. Discard cooking liquid from the pot. Slice cooled meat against the grain.
SERVING INSTANT POT BEEF BRISKET
To serve, there are two options.
- Slice the brisket and place on a serving platter. Spoon the reduced/thickened sauce over top and garnish with fresh herbs of choice.
- Shred the brisket using two forks. Return the shredded brisket to the Instant Pot with the sauce. Toss to coat all the meat in the sauce. Serve as desired.
For the sliced brisket approach, I&rsquod recommend some easy sides like Candied Carrots, Roasted Pesto Potatoes (or, Roasted Peri Peri Potatoes to continue the spice theme), Roasted Radishes or some Stuffed Heirloom Tomatoes.
Pressure Cooker Beef Brisket
If you haven&rsquot jumped on the Instant Pot bandwagon yet, it is seriously time. I was WAY late to the game here, but it has probably been my most used kitchen gadget lately, which is saying a lot. I have all the gadgets, or I&rsquom well on my way to having them all.
Does The Quality Of The Beef Matter?
Start with a high-quality beef brisket. Pressure cookers can do a LOT with meat, but if you start out with a quality cut of prime meat you&rsquore always going to get better results than if you start with a quality cut of select beef.
Along with a quality cut of meat, you&rsquore also going to need a great rub. Jeremiah&rsquos all-purpose BBQ seasoning mix worked wonders on this brisket. Mix up a batch and liberally coat your brisket before searing it.
Once it is seared, dump a large pint-sized bottle of a sweet hard apple cider into the cooker, place the lid on, and set for 80 minutes on manual. I use Crispin&rsquos Honey Crisp with great results, but any hard ciders on the sweeter side will do just fine. I&rsquod stay away from the cinnamon or ginger varieties myself though. (This post is NOT sponsored by them, I just love their cider and it worked great for this brisket!)
Once the brisket is done cooking, let the pot sit for 10-15 minutes to naturalyl release some of the pressure. Quick release the rest using the vent, wait for the pin to fall, and then check the meat.
Ours was perfect at that time.
Depending on the cut, quality, grade, and marbling of your meat &ndash you may need to go a bit longer. If so, just put the lid back on for another 10 to 15-minute cycle.
Once it is tender, remove it from the cooker and reserve a couple cups of the cooking liquid if you&rsquod like to make your own amazing barbecue sauce with it.
I add a cup of the cooking liquid to this homemade barbecue sauce recipe and then cook it for an extra 10 minutes or so to reduce the liquid a bit and thicken it up a touch. That concentrated beef flavor adds so much to the sauce!
The beauty of this recipe is that even with the homemade rub AND homemade barbecue sauce, your active hands-on cooking time is still well under an hour. I&rsquod say probably closer to 30-40 minutes, actually.
More Instant Pot and pressure cooker recipes coming your way!
About 10-20 minutes prepping the rub and searing the beef, and then another 20 minutes making the barbecue sauce. Not bad, right? If you use ready-made versions, your active cooking time goes down to about 10 minutes. SCORE, and WIN.
This should work really well in a slow cooker as well, but you are going to need a looooonnnng cook time to get it tender. Like 8 hours, I would give it. I haven&rsquot tested this in a slow cooker, however, so if you do please let me know how it turns out! I&rsquod love to see!
I love putting fresh coleslaw on my any of my barbecue-sauced sandwiches. So great to add that crunch to the mix.
Brisket With Vegetables and Balsamic Jus in a Pressure Cooker
If you think brisket is always dry and stringy, think again. Made in the pressure cooker, this brisket is fork-tender and juicy as can be, and it's super easy to make. Just combine all the ingredients in the pressure cooker, and cook it for an hour. This brisket recipe includes a flavorful jus, or sauce, spiked with the mellow tanginess of Balsamic vinegar. Potatoes, carrots and pearl onions cook right in the pan with the brisket for a ready-made side dish. Serve this recipe for pressure cooker brisket with vegetables and balsamic jus with polenta, mashed potatoes, or a crusty bread to sop up the sauce.
If this recipe inspires you to use your pressure cooker more often, try it on pressure cooker artichokes. Chances are you'll find that pressure cooking is quick, easy, and convenient.
Cooking Equipment Needed: Medium or large pressure cooker (one to try: WMF Perfect Plus Pressure Cooker), chef's knife, cutting board, vegetable peeler, liquid measuring cup, measuring spoons
Pressure Cooker Beef Brisket with Mushrooms
Looking for beef recipes in a pressure cooker/instant pot? Try to prepare Instant Pot Shredded Beef or Pressure Cooker Korean Beef
- 1/4 cup dried porcini mushrooms
- 1 cup (250 ml) water
- 4 pounds (1.9 kg) center-cut beef brisket,fat trimmed and quartered
- 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 medium carrots, peeled and sliced
- 1/2 pound (240 g) fresh white mushrooms,sliced
- 2 ½ cups (625 ml) dry red wine
- 2 cups (500 ml) reduced-sodium beef broth
Place dried porcini mushrooms in a microwave-safe bowl. Pour water over and cover tightly with plastic wrap. Microwave for 2 minutes. Remove plastic wrap. Transfer cooled mushrooms to a small plate, reserving cooking liquid.
Rinse mushrooms under cold running water and remove any grit. Pour reserved cooking liquid through a strainer lined with paper towel. Stop before you get to the last bit of liquid.
Season quartered beef with salt and black pepper.
Heat olive oil in an electric instant pot turned to the sauté mode. Working in batches, brown seasoned meat for about 3 minutes per side. Transfer browned meat to a plate.
Add onion to the pot. Cook, stirring, for 2-3 minutes. Stir in garlic, carrots, and fresh mushrooms. Cook, stirring, until mushrooms are fragrant. Stir in dried mushrooms.
Using tongs, scoop out about 2/3 of vegetables, placing them on the plate with browned beef. Stack the brisket pieces on the pot, tucking some vegetables in between meat. Spread remaining vegetables over top. Pour in dry red wine, beef broth, and strained cooking liquid.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 60 minutes.
Remove the pot from the heat. Carefully open pressure cooker.
Preheat the oven to 350 F (175 C)
Transfer cooked meat to cutting board. Slice it across the grain about 1/3 inch thick. Place sliced beef in a casserole dish. Top with sauce and cooked vegetables (make sure sauce gets between sliced meat). Cover with aluminum foil and bake for 30 minutes.
4 Divine Brisket Pressure Cooker Recipes
Nutrition Facts (For Per Serving): calories: 451 fat: 22.8g carbohydrates: 39.4 g protein: 21.6 g cholesterol: 55 mg sodium: 690 mg.
2. Corned Beef Brisket
- 12-ounce bottle beer
- 1 or 2 teaspoons onion powder
- 4-pound corned beef brisket
- 1 or 2 teaspoons garlic powder
- First, put the brisket fat-side up properly on a rack into a pressure cooker.
- Then sprinkle the onion powder and garlic powder over the brisket pour the beer into the pot.
- After that, seal the pressure cooker and then cook the beef on the “meat” according to the manufacturer’s directions, about 60 min and 30 min.
- Then allow the pressure to release it spontaneously according to the manufacturer’s instructions.
- Finally, transfer the brisket to a chopping board.
- Transfer the top layer of fat properly from the brisket.
- Then slice the grain with an electric knife.
Nutrition Facts (For Per Serving): calories: 438 fat: 22.8g carbohydrates: 45.4 g protein: 18.6 g cholesterol: 66 mg sodium: 750 mg.
3. Busy Day Barbeque Brisket
- 1 or 2 cups barbeque sauce
- 1 tablespoon dried thyme leaves
- 2 teaspoons ground black pepper
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 12 tablespoons Worcestershire sauce
- 1 or 2 teaspoon garlic powder
- 2 teaspoons salt
- 1 or 2 teaspoon cayenne pepper
- 1 or 2 teaspoon ground cumin
- 3-pound beef brisket
- 1 or 2 teaspoon liquid smoke flavors
- Firstly combine the pepper, salt, thyme, paprika, onion powder, cayenne, cumin, and garlic powder into a bowl.
- Set the bowl aside.
- Next, rub the brisket evenly all over with the liquid smoke.
- Then rub it with the spice mixture.
- Finally, pour the barbeque sauces and Worcestershire into a pressure cooker place the beef on the top.
- Spontaneously, cover and cook it on low 10 to 11 hours until fork-tender.
Nutrition Facts (For Per Serving): calories: 400 fat: 21.8g carbohydrates: 32.4 g protein: 22.6 g cholesterol: 65 mg sodium: 894 mg.
4. Texas Brisket
- 1 or 2 cups dark Mexican beer
- 1 tablespoon paprika
- 3 teaspoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 or 2 teaspoons black pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 or 2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 4-pound beef brisket
- 1 lime
- 2 tablespoons Pompeian Virgin Olive Oil
- Pompeian Avocado Oil Cooking Spray
- 1 chipotle pepper
- First, combine the molasses, brown sugar, spices, and Pompeian Virgin Olive Oil in a medium bowl.
- Combine it until properly mixed a crumbly paste will spontaneously form.
- Then rub the spice mix over the brisket until smoothly covered.
- Next, fix a pressure cooker to sear it.
- Spray it with the cooking spray.
- Dry the brisket for 5 minutes on per side.
- After that, press the juice of 1 lime smoothly over the brisket.
- Then combine the chipotle pepper and beer.
- Cover it and carefully set the brisket to 60 min.
- Enable the pressure to release it quickly.
- Uncover and then set the pressure cooker to cook it.
- Let these simmer open for 25 minutes.
- Finally, serve it instantly.
Nutrition Facts (For Per Serving): calories: 450 fat: 15.8g carbohydrates: 34.4 g protein: 19.6 g cholesterol: 68 mg sodium: 850 mg.