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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.
Black whole peppercorns
Royale red potato
Hot chilli flakes
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 never cooked brisket in a pressure cooker before. I’ve only ever done it in a slow cooker.
If I can cook something in the slow cooker, why can’t I do something in the pressure cooker?
At first, I thought I might be my usual lazy self and dump the entire lump of meat into the autoclave and just let it rip. Then, I thought, since I’m in lockdown, why not be a little more creative.
So using a Japanese meat cleaver, because that’s how I roll, I cut the brisket into large bite-sized (if you’re greyhound) chunks and roll the beef in flour and then ‘brown’ the floured meat off.
To keep it authentically unhealthy, I used beef dripping in the skillet to brown the floured brisket.
During the next week, I will eat the leftover chunks of brisket for lockdown dinners.
Beef brisket (1 kilogram)
Red wine (1 cup)
Beef stock (1 cup)
Brown onion (1)
Barbecue sauce (½ cup)
Worcestershire sauce (¼ cup)
Sharpen the meat cleaver and think about Proverbs 27:17 (Iron sharpens iron, and one man sharpens another). A sharp knife is a beautiful thing.
Slice the brisket and dice the meat into large chunks.
Put some flour into a bowl and coat the pieces of beef one at a time.
Place the floured meat into a tray.
Heat a skillet and add some beef dripping until it’s hot.
Add the floured chunks of meat and brown the surfaces. Be careful not to overcrowd the skillet. You want the surface of the meat to fry and not steam.
In the pressure cooker, add the beef, brown onion, spud, and all the flavouring ingredients from the list apart from the pumpkin and cauliflower.
Seal the pressure cooker and cook for 45 minutes.
Rub some oil over the pumpkin and cauliflower and put them into a hot oven until you can penetrate each of them with a sharp paring knife and not feel any resistance.
After the pressure cooker finishes, allow the pressure to equalise and open the lid.
Remove the meat and place all of it into a container apart from a few chunks for dinner.
Serve the brisket with cauliflower, pumpkin, and spud.
Give thanks to the Lord and enjoy the meal while listening to a sermon podcast from a good preacher.
The brisket tasted pretty good. It had a good mouthfeel and flavour. Cooking the meat in a pressure cooker was pretty easy. I think setting and forgetting in a slow cooker would be just as good.
What’s happened this week?
The biggest news is that Canberra went into COVID-19 lockdown. We have cases linked with the outbreak in Sydney, which has now spread across many regions in New South Wales.
The saddest news was reading about the death of my favourite teacher at school. If you have Facebook, you can read what I wrote here. I am pretty sad about the death of Mr Stephenson; he was a fantastic teacher. Good teachers are what we need for our young people. If you want to connect with me on Facebook, feel free to send me a friend request.
The best things this week included dinner with friends from church and reconnecting with an old friend.