Pressure-Cooker Beef Brisket In Beer
- 1 fresh beef brisket (2-1/2 to 3 pounds)
- 2 teaspoons liquid smoke, optional
- 1 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 large onion, sliced
- 1 can (12 ounces) beer or nonalcoholic beer
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes. Press cancel.
- Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Press cancel. Serve sauce with the beef.
fresh beef brisket, liquid smoke, celery salt, pepper, salt, onion, nonalcoholic, worcestershire sauce, cornstarch, cold water
Taken from www.tasteofhome.com/recipes/pressure-cooker-beef-brisket-in-beer/ (may not work)