You can’t go wrong with brisket…

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We had some friends over Saturday nite for dinner and I was pondering cooking my standard short ribs for dinner when I struck upon the idea of doing a brisket instead. I had made Gail Simmons Horseradish Brisket in the past, but it came out kind of dry. I had followed the recipe and cooked it in the oven, but this time I reverted back to the trusty pressure cooker.

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Like all pot roast, short rib type beefs, it’s kinda hard to mess it up and instead just go for savory and slow. If you have to run a second cycle on the pressure cooker, don’t worry, cooking it more, just means a more tender meat at the end. I seasoned the meat with salt and pepper and browned it in the pressure cooker with a little butter and olive oil. I took the meat out and and added carrots and sliced onions to the cooker. img_2068img_2064img_2070

Then I slathered the meat with prepared white horseradish according to the recipe and put it back in the pressure cooker with the veggies and the beef broth. I cooked for a total time of 2 hours under pressure, but oven cooking might be longer.

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And just because I could, I threw in some short ribs for soup also. We got a brisket for 4, and 2 notes worth of soup for 2 out of the recipe. The horseradish may seem like a lot, but honestly, it just adds a nice note of savory to the jus. Not spicy at all.

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Oh and I set the table really pretty, too. See?


2 comments

    • Hi! For this recipe I only used beef broth, but usually I use beef broth and tomato paste. I always use carrots and onions. Then when the beef is gone or very little left, I add white beans and spinach or escarole to the broth for soup. Sometimes I make the short ribs in very little beef broth, shred them, and then make onion soup with the broth and beef! So delicious! Have fun!


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