We have been having some beautiful weather here. Our spring was such a long time coming, but then almost over night........things are greening up. After returning home from a late afternoon shopping trip we discussed what we should make for supper. My husband loves the Beef Brisket Salad served at the Copper Pig Restaurant and we've unable to have it lately since fire to a neighbouring building caused the restaurant to close for repairs. I decided that we could give it our best shot to duplicate the Beef Brisket using the Pressure Cooker. In order to minimize the cooking time even more....(and since my grocer does not sell beef brisket) we purchased a bone in blade (chuck) roast and cut it up into large chunks (1 1/2 inch X 1 inch X 5 inch). If you cannot find brisket....the blade or chuck will give you a decent approximation of flavour. I would not try this with round.....at all.
So if you'd like to try this...Faux BBQ Brisket in your pressure cooker......here's what you do.
Faux BBQ Brisket in a Pressure Cooker
4 lb blade (chuck) roast or steak (we used 1.8 kg roast...bone in)
1/4 cup dry rub
1 large onion, sliced 1/4 inch thick
1 can beer
1 cup BBQ sauce
2 tsp liquid smoke (optional)
Cut up your roast or steak into large chunks and sprinkle with dry rub. Heat a few TBSP oil in the bottom of your open pressure cooker on medium heat and brown meat in batches on all sides. Keep care not to overcrowd the pan. Remove browned beef to a side plate and repeat until all meat has been browned. You may need to top up with more oil for browning and take care not to let the spices burn in the bottom of the pot. Once the beef is all browned throw in the onion and fry until golden or at least until limp if you are getting impatient. Leaving the onion in and with the heat still on ....deglaze the pan with your can of your favourite beer.....take a sip before you pour it all in....if you like. Add 1/2 cup BBQ sauce to the beer and stir the BBQ sauce in to the beer. Now add the beef and any collect juices back into the Pressure Cooker....clamp on the lid and adjust the heat to high. Bring it up to high pressure (15 psi) and once it's there (pressure indicator has popped up and steam is venting) begin timing for 30 minutes (35 minutes if using an automatic pot) and reduce heat to medium making sure that you maintain a small amount of steam being released.
After 30 minutes remove pot from heat and naturally depressurize. Preheat oven to 375F. Open pot and remove the meat carefully...it will be very tender. Move it to a foil lined cookie sheet and baste with remaining BBQ sauce mixed with optional liquid smoke if you have it. Toss into preheated oven for 10 minutes. Once the BBQ sauce has caramelized on the meat...your done. Remove and serve with potato salad, corn bread, mashed potatoes, fresh dinner rolls......what ever you like. Or it does make a fantastic salad topping.
We sliced/shredded ours to duplicate the salad that my husband likes. The salad is composed of mixed spring greens, chunked smoked gouda, carrot slivers, baby tomatoes, roasted red pepper slices, sauteed onions, chunks of BBQ beef and topped with a creamy roasted garlic dressing. To properly finish it, it should have nice piece of corn bread on the side.....we had small pieces of corn on the cob.
If you don't have dry rub handy...it's easy to make in a pinch...This is the one I've used and liked.