RECIPES
63
MOMS BRISKET
Serves: 4 - 6
Pressure Cooking Time: 56 minutes
2 cups thinly sliced Spanish onion
1 cup peeled, coarsely chopped carrots
1 cup chopped celery
2 envelopes of Lipton’s onion soup mix
1 brisket, preferably “first cut,”
5 to 6 pounds, with a good amount of marbling
1 cup grain mustard
¹
⁄
3
cup Worcestershire sauce
¹
⁄
3
cup red or white wine
¹
⁄
3
cup canola oil
¼ cup minced flat-leaf parsley leaves
5 cloves garlic, minced
2 bay leaves
Kosher salt
Freshly ground black pepper
Heat the oil in a sauté pan over medium high heat. Season the brisket with salt
and pepper; sear the brisket on all sides until brown. Remove the brisket and add
the onion, carrots, celery, garlic and bay leaves in the pan. Meanwhile, spread the
mustard all over the brisket. Sprinkle 1 envelope of soup mix on each side. Place
the brisket in the pressure cooker, fat-side up, on top of the vegetables, then top
the meat with the remaining vegetables. Pour the wine and Worcestershire over
the meat and vegetables. Close and secure cover and bring to pressure on high
heat. Cook for 56 minutes.
Turn unit off and allow to cool until the pressure is reduced. Uncover, remove the
brisket from the pan and let it cool to room temperature. Slice the meat against
the grain, as thinly as possible. De-fat the sauce and place the sliced meat back
into the sauce and vegetables. To serve, sprinkle with the parsley and cover the
pan with aluminum foil. Heat the brisket in a 325°F oven until hot.
