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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.
- 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
- Lovingly sharpen your cook’s knife as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT.
- Quarter the onion and potato
- Place the beef into the pressure cooker.
- Add the peppercorns, barbecue sauce, chilli flakes, and some red wine in a large measuring cup with the beef stock.
- Mix everything in the cup.
- Pour the contents of the cup into the pressure cooker.
- Add in the onion and potato pieces.
- Check the seals of the lid of the pressure cooker, place it on the body of the pressure cooker, and set the seal.
- Cook the brisket for 1 hour.
- While the brisket is cooking, turn on an oven to 180 °C.
- Prepare the pumpkin by gently rub a little oil over the pumpkin’s surface, including its skin.
- Cook the pumpkin in the oven for about an hour.
- Place the broccolini and asparagus into a bowl and douse with olive oil, and season with iodised salt.
- When there are ten minutes left for the pumpkin to cook, add the broccolini and asparagus to the oven.
- 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.
- 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.
- Remove the potato, onion, and brisket.
- Allow the meat to drain a little.
- Carve the beef with your sharp cook’s knife. If you’re feeling decadent, cut lusciously thick slices.
- Serve everything on a warmed dinner plate and pour a liberal volume of gravy on the meat and vegetables.
- Give thanks to God for all things and your daily bread.
- Have you ever cooked a brisket in a pressure cooker?
- Do you prefer instant gravy or gravy made from scratch?
- What are your favourite vegetables to enjoy with beef?
- How has your week been?
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.
I’ve been enjoying custard treats this week 😉