Ingredients:
This is a pretty full pot, so you can do 1-2 onions, etc. I usually only make it closing it with 5 pounds, but it will be fine if there is less meat.
1 4-5 pound brisket 1 12 oz beer 1/3 cup tomato sauce 1 can of cranberry sauce 1/4 cup flour 3 large onions, sliced (2 are probably enough as long as they are large) Olive oil Salt Pepper Garlic - whole head crushed/pressed 1/2 cup broth of choice
Procedure :
Combine the beer, ketchup, cranberry sauce, and flour in a bowl. Rub the meat with all the garlic and season well with salt and pepper. Remove the OAP and add a little olive oil and sliced onions to sauté; you'll need to let them soften quite a bit. Halfway through browning, add broth to help soften them faster. In a heavy skillet on the stovetop while the onions are in the OAP: brown the meat on both sides with olive oil (depending on the size of my brisket, I had to cut it into 4 pieces so everything would fit properly in the OAP) Once the onions are browned and softened, place the meat in the OAP, then pour the beer mixture over it. Close - cancel the stir-fry. Manually high for 80 minutes with a natural pressure release for probably 30 minutes. At the 30-minute mark, I threw a dish towel over the valve and released the remaining steam.
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