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Active Time:30 minsTotal Time:2 hrs 45 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrs 45 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsbeef brisket, preferably center-cut, trimmed1teaspoonsalt, divided½teaspoonground pepper, divided1tablespoongrapeseed or canola oil1largesweet onion, chopped2mediumcarrots, chopped2clovesgarlic, chopped2teaspoonsgrated fresh ginger1teaspoonground coriander1teaspoonground cumin1cuplow-sodium beef broth½cupchopped pitted prunes¼cupraisins1tablespoontomato paste
Cook Mode(Keep screen awake)
Ingredients
2poundsbeef brisket, preferably center-cut, trimmed
1teaspoonsalt, divided
½teaspoonground pepper, divided
1tablespoongrapeseed or canola oil
1largesweet onion, chopped
2mediumcarrots, chopped
2clovesgarlic, chopped
2teaspoonsgrated fresh ginger
1teaspoonground coriander
1teaspoonground cumin
1cuplow-sodium beef broth
½cupchopped pitted prunes
¼cupraisins
1tablespoontomato paste
DirectionsPat brisket dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in an electric pressure cooker on Sauté mode. Add the brisket and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a clean plate.Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.Close and lock the lid. Cook on high pressure for 1 hour. Let the pressure release naturally for 15 minutes. Release the remaining pressure manually. Remove lid.Transfer the brisket to a clean cutting board. Stir the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the sauce. Thinly slice the brisket against the grain and serve with the sauce.TipsEquipment:Electric pressure cooker (see Tip)Tip:To use a slow cooker: Cook the brisket in the oil in a skillet over medium-high heat until browned on both sides, 6 to 8 minutes. Transfer to a 6-quart or larger slow cooker and stir in the remaining ingredients (increase broth to 2 cups). Cook on High for 4 hours or on Low for 8 hours.Originally appeared: EatingWell Magazine, December 2020
Directions
Pat brisket dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in an electric pressure cooker on Sauté mode. Add the brisket and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a clean plate.Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.Close and lock the lid. Cook on high pressure for 1 hour. Let the pressure release naturally for 15 minutes. Release the remaining pressure manually. Remove lid.Transfer the brisket to a clean cutting board. Stir the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the sauce. Thinly slice the brisket against the grain and serve with the sauce.TipsEquipment:Electric pressure cooker (see Tip)Tip:To use a slow cooker: Cook the brisket in the oil in a skillet over medium-high heat until browned on both sides, 6 to 8 minutes. Transfer to a 6-quart or larger slow cooker and stir in the remaining ingredients (increase broth to 2 cups). Cook on High for 4 hours or on Low for 8 hours.
Pat brisket dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in an electric pressure cooker on Sauté mode. Add the brisket and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a clean plate.
Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.
Close and lock the lid. Cook on high pressure for 1 hour. Let the pressure release naturally for 15 minutes. Release the remaining pressure manually. Remove lid.
Transfer the brisket to a clean cutting board. Stir the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the sauce. Thinly slice the brisket against the grain and serve with the sauce.
Tips
Equipment:Electric pressure cooker (see Tip)
Tip:To use a slow cooker: Cook the brisket in the oil in a skillet over medium-high heat until browned on both sides, 6 to 8 minutes. Transfer to a 6-quart or larger slow cooker and stir in the remaining ingredients (increase broth to 2 cups). Cook on High for 4 hours or on Low for 8 hours.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)227Calories7gFat17gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
