Tex Mex Brisket
Source of Recipe
Internet
List of Ingredients
- 1 onion, minced
- 2 cloves garlic, minced
- 1 serrano chile, seeded and minced
- 1 1/2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground cumin
- 2 1/4 pounds beef brisket
- 1 1/2 tablespoons vegetable oil
- 10 ounces canned Mexican style diced tomatoes
- 1 onion, cut into wedges
Instructions
- Combine first 7 ingredients and salt to taste in a bowl. Rub mixture over all sides of brisket and transfer meat to a glass dish. Cover and marinate in refrigerator 24 to 36 hours. Heat oil in a pressure cooker over medium high heat. Cook meat uncovered 6 to 8 minutes, turning once to brown both sides. Add tomatoes, lifting meat to coat. Add onion wedges. Cover and bring to high pressure. Reduce heat and cook 1 hour at stabilized pressure. Release pressure. Slice meat across the grain. Serve defatted pan juices with meat.
- Yield: 8 servings
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