Beef Brisket with Chipotle Tomatillo Sauce |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans. Ingredients:
2 (11 ounce) cans whole tomatillos, drained |
1 (7 ounce) can chipotle peppers in adobo sauce |
1 (8 ounce) can tomato sauce |
1 cup water |
2 teaspoons salt |
1 teaspoon brown sugar |
2 tablespoons olive oil |
1 yellow onion, chopped |
4 cloves garlic, chopped |
1 (3 pound) beef brisket |
Directions:
1. Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
3. Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
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