Sunday Salutations and BBQ Beef Brisket

So, we promised an update on the cheesecake since the crust was made and posted without testing. It has been determined by Casasent Casa that it was incredible and required to be repeated again. (The crust was so good that if the cheesecake portion came off while serving, I liked to eat just the crust. ~Tod) I will have to save up the praise because as all bakers and chefs know not everything comes out as one would like. Especially when you try something for the first time.

What is everyone’s favorite BBQ type? We tend to go for the more vinegar tomato based one, but how many people like their BBQ sweet? Or spicy? Or something in between?

Quick updates

This week was holiday week here in the US. Happy Thanksgiving again. We are very grateful for our family and friends. We are getting close to the end of the year which means Tod’s birthday and yearly recaps on goals, met and to be made. I am working my way thought edits on the novel. Tod is working through our shorts that haven’t been placed. Hopefully one or more will officially find homes before the end of the year, but if not, we have done well. I am planning a recap of the year at the end of December. Other than that, we are chugging along.

No dog classes this week, which was both relaxing and sad. I also just realized how close Christmas is which means I need to prepare to run my second GM game! AHH! I don’t know how the holidays sneak up, but they do seem to, much like English sneaks up and mugs one when nobody is looking. Well, at least it will be fun.

Tod wrote the test of the post as he decided to record making Pressure Cooker Brisket for our final November Food post. I think I need to learn to make the low and slow version, maybe even try a smoker. Hmm. Brisket. ~Anna

Recipe

We use brisket flats, as we prefer the leaner meat. The top cut will be more tender but also fattier. Note, this recipe is for a pressure cooker, if you don’t use a pressure cooker, long slow cooking is strongly recommended for brisket to make it more tender. (Estimate 325F for 4-6 hours.) We will have to post a long and slow brisket recipe at some point.

Pressure Cooker Barbeque Brisket

2 1/2 to 3 1/2 pounds beef brisket
Salt and pepper for the brisket
1 tablespoon avocado oil
12 oz chopped onions

Two 15 oz cans tomato puree
2 cups of Apple Cider Vinegar
1 cup of White Vinegar
1/2 cup of Yellow Mustard
1/4 cup of Dijon Mustard

Spices
2 Tablespoon Garlic Powder
2 diced Jalapeño Peppers
2 teaspoons Cayenne Pepper
1 Tablespoon Turmeric
2 Tablespoon Chili Powder
2 Tablespoon Paprika
1 Tablespoon Cumin
1 Tablespoon Salt

Prepare the brisket: Pat the brisket dry. Salt and pepper the brisket before searing.

Sear the brisket: Set your pressure cooker to sauté and add the avocado oil to the pot. Use tongs. Sear for 6 minutes on the side with the most fat. Turn and sear for 6 more minutes on the other side. Remove from heat and set brisket aside.

Cook the onions: Still on sauté, use the fat from searing. If needed add a little oil. Sauté the onions. Once onions are caramelized, add the vinegar, mustard, and the spices. Stir together.

Cook the brisket: Place brisket in pressure cooker with side with fat side face up. Place lid on pot and set timer for 50 minutes at high pressure.

Release the pressure: I like to let the pressure release naturally, but the quick release is acceptable.

Let brisket rest: Remove the brisket from the pressure cooker and let rest at least 10 minutes before slicing.

I like to put most of the sauce in jars with some poured over the sliced brisket.

Serve with rice or potatoes and some sort of greens.

Hope you enjoy the fast brisket recipe.

Tod (and Anna)