77732bf6bf2b8a360f523ef87c3b7523
0

Brisket pressure cooker recipes?

by (6157)
Updated September 16, 2014 at 7:20 PM
Created March 23, 2011 at 11:25 PM

Anybody have a foolproof, quick and easy brisket recipe for the pressure cooker?

7fc82eebafd44badc73c520f44660150
3280 · January 27, 2013 at 11:43 PM

I cooked a 3 pound chuck roast. It took more like 60 minutes. However, I have an old pressure cooker so I don't know if it reached 15psi. I just ordered the fagor duo (2nd best one in cooks illustrated review, and 1/3rd the price of their top rated fissler

3b0b95dfc6dc5c18e535945f4aab0866
2387 · March 21, 2012 at 2:43 AM

A pressure cooker normally goes to 250 degrees or so for cooking at 15psi. I believe that is considered low temperature cooking by most people. That is also the same temperature use for pressure canning, so its not like pressure canning is also considered high temperature in any way, its just higher than boiling by a little bit.

Total Views
1.4K

Recent Activity
5740abb0fa033403978dd988b0609dfd

Last Activity
34D AGO

Followers
0

Get Free Paleo Recipes Instantly

4 Answers

5740abb0fa033403978dd988b0609dfd
1
2633 · April 07, 2011 at 2:41 AM

Why would you want to pressure cook meat!?! It will ruin it. We wish to cook meat at as low a temperature as safely possible, never as high as possible.

The whole purpose of pressure cookers is to allow higher temperatures than are possible at 1 atmosphere. They artificially increase the pressure, which allows higher temperatures to be obtained (see Ideal Gas Law). They are used for canning because botulism bacteria must be cooked hotter than 100 deg C, the boiling pt of water, to completely kill them. Unless you are canning the meat, there's no reason to pressure cook.

3b0b95dfc6dc5c18e535945f4aab0866
2387 · March 21, 2012 at 2:43 AM

A pressure cooker normally goes to 250 degrees or so for cooking at 15psi. I believe that is considered low temperature cooking by most people. That is also the same temperature use for pressure canning, so its not like pressure canning is also considered high temperature in any way, its just higher than boiling by a little bit.

9aa2a816c61170cc0183a68be0386ba5
1
1702 · March 24, 2011 at 2:09 AM

Can't speak to a pressure cooker, but we had crockpot roast last night.

Cut slits in the meat and insert whole garlic cloves. Rub all over with mustard powder, rosemary, and salt/pepper.

No matter the method, cook until done! :)

412f979b996a601337ff3816e22ce726
0
0 · January 27, 2013 at 11:00 PM

I cook all kinds of meats in the pressure cooker, so it's for more than canning. Living at an elevation of 6000 feet, it takes forever to cook on the stove. I find that it tenderizes the meat and infuses flavor in it while shortening the cooking time.

Like Ed said, sear it in Coconut oil and then make some sort of a rub of your favorite seasonings... salt, pepper, garlic, savory, etc. Experiment a little. If you want to really break it down and shred it, then cook it for an hour.

Af6dea6adf899b8fc15937d712b1207a
0
0 · March 21, 2012 at 1:19 AM

Not sure about brisket, but I've done short ribs in a pressure cooker. Frankly, I'll never do them again any other way. I've done roasts in a pressure cooker as well. That works out great as well. Since brisket is pretty tough, a pressure cooker is a great idea for brisket. I would salt & pepper it, sear it in some (coconut!) oil in the pressure cooker, add some onions, garlic, red wine, broth, and you should be on your way. I would go with a 30 minute cook after it comes to pressure.

7fc82eebafd44badc73c520f44660150
3280 · January 27, 2013 at 11:43 PM

I cooked a 3 pound chuck roast. It took more like 60 minutes. However, I have an old pressure cooker so I don't know if it reached 15psi. I just ordered the fagor duo (2nd best one in cooks illustrated review, and 1/3rd the price of their top rated fissler

Answer Question

Login to Your PaleoHacks Account