Directions:
- Cut brisket in half. In a large resealable plastic bag, combine the chopped onion, serrano pepper, brown sugar, chili powder, vinegar, garlic, salt and cumin. Add the brisket; seal bag and turn to coat. Refrigerate overnight.
- In a pressure cooker, brown brisket in oil on all sides. Add the water, tomatoes and sliced onion. Close cover securely according to manufacturerâs directions.
- Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 55 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Remove beef to a platter; serve with tomato mixture. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.11 Kcal (1583 kJ) | ||
| Calories from fat | 251.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.94g | 43% | |
|---|---|---|---|
| Cholesterol | 91.85mg | 31% | |
| Sodium | 2235.56mg | 93% | |
| Potassium | 585.54mg | 12% | |
| Total Carbs | 4.75g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 26.02g | 52% | |
| Vitamin C | 49.1mg | 82% | |
| Iron | 3.7mg | 21% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 133.85 Kcal (560 kJ) | ||
| Calories from fat | 89.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 43% | |
|---|---|---|---|
| Cholesterol | 32.52mg | 31% | |
| Sodium | 791.4mg | 93% | |
| Potassium | 207.29mg | 12% | |
| Total Carbs | 1.68g | 2% | |
| Sugars | 0.98g | 11% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 9.21g | 52% | |
| Vitamin C | 17.4mg | 82% | |
| Iron | 1.3mg | 21% | |
| Calcium | 11.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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