Beef Under Pressure 2

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 1 package italian salad dressing mix (cheapest)
• 1/2 cup red wine vinegar
• 2/3 cup oil (i used olive)
• 6 cloves pickled garlic (see my recipe hint hint, or so)
• 2 small fresh briskets, about 3 lbs total,well trimmed
• 2/3 can diced tomato (cheapest)
• 2/3 cup med dice mirepoix
• 1/3 cup med dice bell pepper
• 2 onions or 2 brown onions, cut in eighths
• 3 -4 carrots, cut in 2 inch chunks
• 3 red potatoes, good sized chunks
• 1 box button mushroom, mixed size pieces
• 1 can low sodium chicken broth or 1 can beef
• 1/3 cup port wine or 1/3 cup madeira wine
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dry oregano
• 1/2 teaspoon rosemary
• 1/4 teaspoon ground black pepper

Recipe

• 1 make up the marinade, i zapped it with the imersion blender without the garlic.
• 2 really trim the brisket get most of that fat-n-silver skin off.
• 3 bag the trimmed briskets with the marinade and the garlic& keep it overnight.
• 4 get that pressure cooker hot and sear the brisket in a bit of oil.
• 5 add everything but the carrots, potatoes, mushrooms& half the onions, add enough of the stock to not quite cover the meat.
• 6 cook under pressure for 30 minutes.
• 7 fast cool under cold water.
• 8 add the veggies and move around to mix.
• 9 cook under pressure another 18 minutes.
• 10 fast cool, remove the meat for sliceing, and seperate out the larger chunks of carrot, potato, and mushroom.
• 11 use the immersion blender or blend in a blender to get the gravy fairly smooth and not quite thick enough to stand a spoon.
• 12 if it isn't thick enough, add some more of the potato, carrot, and mushroom.
• 13 check for proper salt and pepper.
• 14 slice the brisket, say a quarter inch or so, whatever works.
• 15 bag in one or two serving portions with the gravy.
• 16 freeze the bags for boil and serve.
• 17 those reserved veggies go well with the remainder of the meat and gravy.