Tex Mex Brisket
Source of Recipe
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Recipe Link: http://www.mealsforyou.com/cgi-bin/recipe?id.8054 Prep: 15 min, Marinate: 24:00, Cook: 1:10.
Tex-Mex Brisket
1 onion, minced
2 cloves garlic, minced
1 Serrano chili, seeded and minced
1-1/2 Tbs. brown sugar
1 Tbs. chilli powder
1 Tbs. cider vinegar
1/2 tsp. ground cumin
3 lbs. beef brisket
1-1/2 Tbs. vegetable oil
10 ounces canned Mexican style diced tomatoes
1 onion, cut into wedges
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 24-36 hours.
Heat oil in a pressure cooker over medium high heat.
Cook meat uncovered 6-8 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.
This recipe serves 8 people.
Per serving: calories 475, fat 24.7g, 48% calories from fat, cholesterol
158mg, protein 51.3g, carbohydrates 9.9g, fiber 1.4g, sugar 6.5g, sodium
188mg, diet points 11.8.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean
meat: 0.0, Fat: 4.1, Sugar: 0.1, Very lean meat protein: 6.8
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