I continue to LOVE my pressure cooker. While I do not use it everyday, I am amazed at what is can do when I do use it. My most recent culinary success came after reading this recipe on Tasting Table. I had been eager to try a dish typically cooked low and slow in my pressure cooker, and this seemed like a great place to start. I did not have much experience with brisket prior to this, but when I have cooked it in the past, it takes HOURS in the oven, and if you smoked it, it would take even longer. This recipe cooks in ONE hour. While that may not be as quick as many weeknight recipes, it is certainly a huge improvement from cooking it all day. I guess that you could put this in a crockpot, however, my cheap crockpot manages to overcook everything I put in there, and I loved that this brisket held its shape yet was still tender and moist.
OK – there are a few things that take a while. First, you have to brine this overnight which means planning but it also means no prep for the meat once it is time to cook. The sauce is easy to assemble, and I will admit that I did not have any star anise pods so I used a little Chinese Five Spice. The flavor in the sauce it so unique and succulent that I would recommend saving the left over sauce to serve of grilled chicken and rice. I removed all the fat from the top of the brisket. You don’t need it for the pressure cooker – another upside!
Don’t skip the brine stage – I think it is critical to this dish. Oh, you can skip the cream and hominy side. While it is tasty, it is insanely caloric and rich, and the meat and sauce were fine on their own over some brown rice.
Happy New Year!
Recipe (from Tasting Table)
Brisket with Gravy and Grainy Mustard Hominy
Yield: 4 servings
Cook Time: 1 hour 40 minutes
Water, 4 cups
Light brown sugar, ¾ cup (lightly packed)
Kosher salt, ½ cup plus ½ teaspoon, divided
Brown mustard seeds, 1 tablespoon
Dried bay leaf, 1
Ice water, 4 cups
Beef brisket, 2 pounds (trimmed of fat)
Unsalted butter, 6 tablespoons
Sweet onion (such as a Vidalia), 1 large (halved and thinly sliced)
Star anise pods, 2
Tomato paste, ½ cup
Beef stock or broth, 2½ quarts (10 cups)
Heavy cream, 2 cups
Whole-grain mustard, ¼ cup
White hominy, one 16-ounce can (drained)