Beef Brisket is a wonderfully cheap cut of meat, and great for Sunday dinners and other large family meals. As with a lot of frugal cuts of meat it does well being either pressure or slow cooked.
Ingredients for Beef Brisket:
- 2 teaspoons oil
- 3 lb brisket
- 4 rashers streaky bacon (remove the rind)
- 1 lb onions (peeled and sliced)
- 1 pint ale or guinness – or 1 pint stock
- ¼ pint vinegar
- Bay Leaf
- Other herbs/spices as per taste
Method for Beef Brisket:
- Put the joint and the oil in the pressure cooker with the trivet removed. Brown on all sides and drain off any excess fat.
- Line the base of the cooker with the bacon and put the meat on top. Pack the onions around it and season to taste.
- Pour in the liquids – making sure that the cooker is no more than half full.
- Bring to high pressure and cook for 36 minutes. Reduce pressure at room temperature.
- Pour of the juices, thicken with flour blended with water, cook for a couple of minutes and serve separately.
Serves 6 – 8.
If cooking in the slow cooker instead of the pressure cooker you can add all ingredients at the start (after browning the meat) and cook on low for 8-12 hours.