I enjoy a good brisket recipe.
Ingredients
1 onion, minced
3 garlic cloves, minced
1 serrano chili, seeded and minced
1 1/2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon apple cider vinegar
1/2 teaspoon cumin
1 teaspoon salt
1/8 teaspoon pepper
3 lbs beef brisket, trimmed
2 tablespoons vegetable oil
14 ounces Mexican-style diced tomatoes, undrained
1 onion, cut into wedges
Directions
1Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix.
2Rub this mixture over all sides of beef brisket; transfer meat to a glass dish.
3Cover and marinate in refrigerator 24-36 hours.
4Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides.
5Add tomatoes, lifting meat to let some tomatoes go under meat.
6Add onion wedges.
7Cover pressure cooker and bring to high pressure.
8Cook for 1 hour at stabilized pressure.
9Release pressure and carefully remove lid.
10Slice meat across the grain.
11Serve pan juices with meat.
The marinade will work well for grill or oven cooking as well, but the cooking time will increase.
I cooked the brisket for 30 minutes under pressure instaed of one hour (it was a thinner cut).