INGREDIENTS
1 fresh beef brisket (2-1/2 to 3 pounds)
2 teaspoons liquid smoke, optional
1 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon salt
1 large onion, sliced
1 can (12 ounces) beer or nonalcoholic beer
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
DIRECTIONS
Cut brisket in half; rub with liquid smoke, if desired, along with celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 70 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. If brisket isn't fork tender, reseal cooker, and cook for an additional 10 - 15 minutes.
Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve with beef. Yield: 6 servings.
0 Comments
Postar um comentário