Braised Brisket
Serves 8
1 -‐ 3 ½ pound beef brisket, trimmed
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
3 large Vidalia onions, thinly sliced
2 cups dry red wine
2 tablespoons fresh rosemary, chopped
2 bay leaves
1 (28-‐ounce) can diced tomatoes
2 tablespoons all-‐purpose flour
Sprinkle brisket all over with salt and pepper. Set dial to 10 minutes, add
oil and heat.
Add brisket and brown on both sides, about 5 minutes per side. Remove
brisket and set aside.
Set dial to 15 minutes, add onions and cook for 10-‐15 minutes, s@rring
frequently un@l onions are tender and caramel colored.
S@r in wine, rosemary, bay leaves, diced tomatoes and return brisket.
Secure lid and set dial to 70 minutes.
When cook @me is complete, and pressure is fully released, carefully
open lid. Remove brisket and set aside to keep warm.
Remove ½ cup liquid from pressure cooker to a small bowl and whisk in
flour un@l smooth.
Set dial to 15 minutes. Add flour mixture back to pressure cooker and
bring to a boil, s@rring frequently un@l thickened.
Cut brisket across the grain into thin slices, place on a plaler, spoon
sauce over the top and serve.
63
