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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



1. 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.
   
2. Yield: 8 servings