Sunday Salutations and Superhero Vindaloo Brisket

Awesome news! This week we signed a contract for a superhero short story with another publisher! Our short story is set in the 5 Second Rule universe, where superpowers function in bursts of five seconds. ( https://luckynewtgames.itch.io/5-second-rule ) The anthology should be out sometime in 2024 from Live Real Press ( https://liverealproductions.com/ ) and Lucky Newt Games. We also have to say we love the actual real edits we are getting from them. More news when it becomes available!

This week, we’re going to provide another brisket recipe and reiterate some advice. When Anna and I first started living together, I made chicken vindaloo for have for several night’s dinner. (We both worked full time and reheating dinner is less work than cooking from scratch each night.) The following week, I made venison vindaloo. The week after I made shrimp vindaloo. While I might be related to Lister from Red Dwarf, my wife is not. She gently explained that changing the protein does not change the dish.

So, if you’re making both briskets, make sure it counts as two different meals.

We again used a brisket flat, as we prefer the leaner meat. The top cut will be more tender but also fattier. This is almost identical to the previous recipe except for the spices.

Pressure Cooker Vindaloo 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
32 oz of chicken or beef bone broth.

Base Spices
2 Tablespoon Garlic Powder
3 diced Serrano Peppers
1 Tablespoon Ginger
1 Tablespoon Turmeric
3 Tablespoon Chili Powder
3 Tablespoon Ground Cumin
3 Tablespoon Ground Coriander

Final Spices
1 can Tomato Puree
1/2 Cup Balsamic Vinegar
2 Tablespoons Garam Masala
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 bone broth and the base spices. Stir together.

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

Release the pressure: Use the quick release, so we can add the final spices.

Add the Final Spices: Add the final spices, stir well, and let pot sit on warming setting for 10 minutes.

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.

~Tod