Apple Cider Brisket Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Apple Cider Brisket Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 60 minutes at HIGH pressure (plus 30 minutes in oven)

BRISKET

  • 1 (4-pound) center-cut beef brisket (flat half)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium to large yellow onions, sliced ½ inch thick
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 (12-ounce) bottle or can hard cider
  • 1 cup apple cider or apple juice

CREAMY HORSERADISH SAUCE

  • ½ cup mayonnaise or sour cream, regular or low-fat (not nonfat)
  • 2 to 3 tablespoons prepared white horseradish, to taste
  • 1 teaspoon cider vinegar
  • pinch sugar

Method

  1. Trim most of the visible fat away from the brisket and cut the meat into quarters
  2. Season the meat with salt and pepper
  3. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  4. Add one or two pieces of brisket to the pot and brown, turning as necessary, about 3 minutes per side
  5. As the brisket pieces are browned, remove them to a plate
  6. Brown all the pieces
  7. Add the onions to the pot and cook for 2 to 3 minutes, stirring
  8. Using tongs, transfer out about two thirds of the onions to the plate with the brisket
  9. Stack the brisket pieces in the pot, tucking some of the onions in between the pieces of meat and spreading the remaining ones on top
  10. Pour in both ciders and sprinkle in the rosemary and thyme
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 60 minutes
  15. Prepare the horseradish sauce
  16. In a small bowl, stir the mayonnaise or sour cream together with 2 tablespoons of the horseradish, the vinegar, and sugar
  17. Taste the sauce and add more horseradish if desired
  18. Cover and refrigerate until serving time
  19. Remove the pot from the heat
  20. Open the cooker with the Quick Release method
  21. Be careful of the steam as you remove the lid
  22. Preheat the oven to 350° F
  23. Transfer the meat to a cutting board and slice it across the grain about 1/3 inch thick
  24. Arrange the sliced meat in a casserole dish and top with the cooking liquid and onions, making sure that the sauce gets between the slices of meat
  25. Cover with a lid or aluminum foil and bake for 30 minutes
  26. Serve with mashed potatoes or egg noodles, with the horseradish sauce on the side
  27. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or the freezer up to 4 months
  28. Do not freeze the horseradish sauce

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