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BRISKET IN PRESSURE COOKER
3 pounds brisket
3 large white onions
6 cloves of garlic
½ cup olive oil
1 cup tomato sauce
½ cup pitted black olives
1 can of beer
½ teaspoon freshly ground black pepper
Salt to taste
1. - Peel and wash the whole onions, coarsely chop, heat oil in a skillet, add onion and garlic halved, add ½ teaspoon kosher salt, maintain a high heat until onion juice release , lower to medium heat to caramelize, stirring constantly to prevent burning. Drain oil and set aside.
2. - Turn on the broiler of the oven, place the rack in the middle of the oven, when it becomes hot place the piece of meat on a tray lined with aluminum foil, bring the meat into the oven 10 minutes per side, or until it is browned on both sides. Be careful not to puncture the meat.
3. – Drain and wash olives chop finely, mix with caramelized onions and garlic, tomato sauce, beer, salt and pepper, pour half of mixture in the bottom of pressure cooker, place the brisket and add the rest, cover and cook over medium heat for 90 minutes.
4. - Once the pot has released all the steam, uncover the pot let stand 15 minutes, remove the meat and cut into slices, serve with the cooking juice, garnish with chopped parsley. Serve with white rice and steamed vegetables.
Useful note.- You can use the oil from the onions to cook the rice. Since there is no high heat cooking oil it can be reused.