Brisket In Barbecue Sause - Cook's essentials CEPC800 Owner's Manual

BRISKET IN BARBECUE SAUCE
Here's a recipe for fork-tender brisket in record time. Your favorite barbecue
sauce will provide so much flavor that it's not necessary to brown the meat.
Be forewarned: the brisket will shrink about 25%.
For best results, cook the brisket a day in advance and refrigerate the sliced
meat and sauce overnight in separate containers. Remove the congealed fat
from the sauce and reheat in a covered pot by simmering the slices and pota-
toes in the sauce. Just before serving, thicken sauce as described in Step 8
below.
1 tablespoon olive oil
1 1/2 pounds onions, peeled and cut into thick slices
3 large green bell peppers, seeded and cut into 1-inch slices
1/2 cup beef broth or water
4 1/2-pound boneless beef brisket, trimmed
1 1/4 cups store bought barbecue sauce
6 to 8 large potatoes, scrubbed and halved
3 tablespoons quick-cooking polenta or cornstarch
Salt and freshly ground black pepper
1. Press BROWN and START. Heat oil in cooker. Add onions and cook, stir-
ring frequently, until they soften slightly, about 2 minutes.
2. Add peppers and broth and set brisket on top. Pour barbecue sauce over
brisket. Arrange potatoes over and around brisket.
3. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
4. Set pressure mode for HIGH and cook time for 70 MINUTES. Press
START.
5. When cooker beeps three times, STOP light will illuminate. Allow pressure
to come down naturally for at least 15 minutes. If you wish, quick-release
any remaining pressure by holding down Quick Steam Release Button until
red Pressure Indicator Rod drops.
6. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
7. Transfer potatoes to a platter and cover with foil. Set brisket on a cutting
board. Let cool slightly before slicing on the bias.
8. If serving immediately, strain cooking broth into a gravy separator and
degrease. Return to cooker along with vegetable solids. Press BROWN
and START. If using polenta, stir it directly into sauce. If using cornstarch,
dissolve it in 1/2 cup sauce and then stir mixture into remaining sauce in
pot. Cook, stirring frequently, until sauce thickens, 1 to 3 minutes.
9. Arrange sliced brisket on platter along with potatoes. Pour some sauce on
top and pass remaining sauce at the table.
Serves 6
(70 minutes, high pressure)
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