Pressure cooker beef brisket

Dear Reader,

Readers who got here from Facebook know that I set up this site to try to get past the Facebook ban on Yummy Lummy. I’d appreciate your going to my main food blog and reading this recipe there and please subscribe too 🙂

You nearly received a post about corned silverside tonight, but it’s not to be. 

I wanted to make corned beef this weekend and went to find a nice piece of silverside. I couldn’t find one with a decent layer of fat on it.

I came across this lovely piece of brisket, and I thought I might cook it in the pressure cooker.

I’ve usually cooked brisket in the slow cooker; however, I’m in a bit of a pressure cooker frenzy at the moment. I figure it’s worth having a go. 

Saturday lockdown dinner. Pressure cooker beef brisket, pumpkin mash, purple broccolini, baby asparagus, and instant gravy.


  • Beef brisket
  • Black whole peppercorns
  • Barbecue sauce
  • Red wine
  • Beef stock
  • Brown onion
  • Royale red potato
  • Hot chilli flakes
  • Kent pumpkin
  • Purple broccolini
  • baby asparagus


  1. Lovingly sharpen your cook’s knife as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT.
  2. Quarter the onion and potato
  3. Place the beef into the pressure cooker.
  4. Add the peppercorns, barbecue sauce, chilli flakes, and some red wine in a large measuring cup with the beef stock.
  5. Mix everything in the cup.
  6. Pour the contents of the cup into the pressure cooker.
  7. Add in the onion and potato pieces.
  8. Check the seals of the lid of the pressure cooker, place it on the body of the pressure cooker, and set the seal.
  9. Cook the brisket for 1 hour.
  10. While the brisket is cooking, turn on an oven to 180 °C.
  11. Prepare the pumpkin by gently rub a little oil over the pumpkin’s surface, including its skin.
  12. Cook the pumpkin in the oven for about an hour.
  13. Place the broccolini and asparagus into a bowl and douse with olive oil, and season with iodised salt.
  14. When there are ten minutes left for the pumpkin to cook, add the broccolini and asparagus to the oven.
  15. If you want some gravy, go ahead and use the instant kind, no one will judge you. I certainly won’t think less of you. Instant beef gravy is delicious, and it is easy to make, and there is less of a hassle to wash up.
  16. Once the pressure cooker has finished doing its thing, remove the lid and allow the meat to rest in the cooking liquor for 15 minutes.
  17. Remove the potato, onion, and brisket.
  18. Allow the meat to drain a little.
  19. Carve the beef with your sharp cook’s knife. If you’re feeling decadent, cut lusciously thick slices.
  20. Serve everything on a warmed dinner plate and pour a liberal volume of gravy on the meat and vegetables.
  21. Give thanks to God for all things and your daily bread.

Final thoughts

  1. Have you ever cooked a brisket in a pressure cooker?
  2. Do you prefer instant gravy or gravy made from scratch?
  3. What are your favourite vegetables to enjoy with beef?
  4. How has your week been?

My week

My week has been good. It was busy, and I enjoyed some engagements with international colleagues. On the Wednesday and Thursday mornings, I had 6 am meetings, and on Tuesday night, I had an 8 pm meeting. Long days, but rewarding and edifying. I was in discussions with people from India, Japan, the USA, Canada, Switzerland, and the UK.

There was also good news about a friend who had an investigation. Praise God the result was good.

Custard addiction

I’ve been enjoying custard treats this week 😉






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