Brisket with Mushrooms and Red Wine Pressure Cooker Recipe

Recipe Category: Meat


Brisket With Mushrooms And Red Wine Pressure Cooker Recipe


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

  • ¼ cup dried porcini or wild mushroom blend
  • 1 cup water
  • 1 (4-pound) center-cut beef brisket (flat half)
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped into ½-inch pieces
  • 3 cloves garlic, chopped
  • 2 medium carrots, sliced into ½-inch-thick rounds
  • ½ pound fresh white mushrooms, sliced
  • 2½ cups red wine
  • 2 cups reduced-sodium beef broth


  1. Place the dried mushrooms in a microwave-safe medium bowl or 2-cup Pyrex measuring cup
  2. Add the water and cover tightly with plastic wrap
  3. Microwave on HIGH for 2 minutes
  4. Remove the wrap
  5. When the mushrooms are cool enough to touch, gently transfer them to a small plate, reserving the liquid
  6. One or two pieces at a time, rinse the mushrooms under cool running water, rubbing them between your fingers to remove any grit
  7. Once all of the mushrooms have been rinsed, carefully pour the soaking liquid through a strainer lined with a coffee filter or paper towel, stopping before you get to the last bit of the liquid, which will almost certainly be gritty
  8. Trim most of the visible fat away from the brisket and cut the meat into quarters
  9. Season the meat with salt and pepper
  10. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  11. Add one or two pieces of brisket to the pot and brown, turning as necessary, about 3 minutes per side
  12. As the brisket pieces are browned, remove them to a plate
  13. Brown all the pieces
  14. Add the onion to the pot and cook 2 to 3 minutes, stirring
  15. Add the garlic, carrots, and fresh mushrooms and continue to cook, stirring, until the mushrooms are fragrant
  16. Stir in the reconstituted dried mushrooms
  17. Using tongs, scoop out about two-thirds of the vegetables, placing them on the plate with the brisket
  18. Stack the brisket pieces in the pot, tucking some of the vegetables in between the pieces of meat and spreading the remaining ones on top
  19. Pour in the wine, broth, and strained mushroom soaking liquid
  20. Close and lock the lid
  21. Set the burner heat to high
  22. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  23. Set a timer to cook for 60 minutes
  24. Remove the pot from the heat
  25. Open the cooker with the Quick Release method
  26. Be careful of the steam as you remove the lid
  27. Preheat the oven to 350° F
  28. Transfer the meat to a cutting board and slice it across the grain about 1/3 inch thick
  29. Arrange the sliced meat in a casserole dish and top with the sauce and vegetables, making sure that the sauce gets between the slices of meat
  30. Cover with a lid or aluminum foil and bake for 30 minutes
  31. Serve with noodles, mashed potatoes, rice, or couscous
  32. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or in the freezer up to 4 months

Full List of Meat Recipes
Full List of Mushroom Recipes

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