For those interested, the beef brisket is a cut of the meat from the breast or lower chest of a cow. It is known to have a significant amount of connective tissues so this cut of meat has to be cooked a certain way to be edible/enjoyable/chewable.
A good way to select a good beef brisket is to look at the "fat cap" and make sure it's decent thickness and not completely trimmed off as you want that to prevent the meat from drying out when cooking brisket for a long duration as usually that's what you need to do in order to tenderize the meat else it'll be super tough to chew/eat. You'll also want to see how naturally tender the meat is; I usually press on it to gauge how wiggly it feels. Also don't get it if it's not bright red (indicating fresh!) Don't get it if you see some browning on it due to oxidization. There is a way to cheat and that's by using the pressure cooker! You can get super tender beef brisket in under 40 minutes of cooking time! It's truly a revolutionary kitchen product!
My Aunt makes some of the best Malaysian curry I ever had and thought I'd use it to go along with my beef brisket. The main demonstration of this post is to show how awesome beef brisket tastes when cooked with a pressure cooker!
Ingredients:
Carrots (sweetens the sauce. optional)
Potatoes (sauce thickener, optional)
Salt
Pepper
Oil
Beef Brisket
Curry sauce of your choice (homemade or packaged)
Instructions:
1) Cut your beef brisket into long strips perpendicular to the fat/muscles, if you cut it parallel it'll be chewy and won't be as easy to eat.
2) Season the beef brisket with salt and pepper
3) Dice carrots and/or potatoes (optional)
4) Turn heat to medium/medium high and oil your pressure cooker base
5) Sear beef brisket strips on all sides. Make sure you get a nice sear on the "fat cap" side of the beef brisket.
6) Now pour in the carrots,potatoes, and the curry sauce onto the beef brisket on the pressure cooker.
7) Be sure there is enough liquid to cover the "minimum" level as per design of each pressure cooker before proceeding.
8) Close the lid and pressurize!
9) Set timer to 40 minutes once pressure cooker has pressurized. You'll want the higher PSI if you have multiple options.
10) Once time has elapsed, depressurize naturally or pouring cold water on the lid.
11) And Voila!
Let me know what you think! And good luck!
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| Cut strips perpendicular to the muscle grains! |
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| Ensure "Fat Cap" is present! Don't trim! |
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| Sear all sides! |
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| Pressurize and set timer to 40 minutes! |
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| Brisket was just shredding on its own! |
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| Finished Product! |
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