Beef Under Pressure 2

Name: Beef Under Pressure 2
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5-6 serving(s)
Ingredients: 1 package Italian salad dressing mix (cheapest); 1/2 cup red wine vinegar; 2/3 cup oil (I used olive); 6 cloves pickled garlic (see my recipe hint hint, or so); 2 small fresh briskets, about 3 lbs total,well trimmed; 2/3 can diced tomato (cheapest); 2/3 cup med dice mirepoix; 1/3 cup med dice bell pepper; 2 white onions or 2 brown onions, cut in eighths; 3 -4 carrots, cut in 2 inch chunks; 3 red potatoes, good sized chunks; 1 box button mushroom, mixed size pieces; 1 can low sodium chicken broth or 1 can beef; 1/3 cup port wine or 1/3 cup madeira wine; 1/2 teaspoon kosher salt; 1/2 teaspoon dry oregano; 1/2 teaspoon rosemary; 1/4 teaspoon ground black pepper

Submitted by T. Woolfe

"My market had small slabs of fresh Brisket on sale so I tweeked the original recipe to use them. It was so durn good that I'll probably never use the original Beef Under Pressure recipe again. It's REALLY good."

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Ready In:: 1hr
Ingredients:: 18
Serves:: 5-6

ingredients

Marinaid
1 package Italian salad dressing mix (cheapest)
¹⁄₂ cup red wine vinegar
²⁄₃ cup oil (I used olive)
6 cloves pickled garlic (see my recipe hint hint, or so)
The Rest
2 small fresh briskets, about 3 lbs total,well trimmed
²⁄₃ can diced tomato (cheapest)
²⁄₃ cup med dice mirepoix
¹⁄₃ cup med dice bell pepper
2 white onions or 2 brown onions, cut in eighths
3 -4 carrots, cut in 2 inch chunks
3 red potatoes, good sized chunks
1 box button mushroom, mixed size pieces
1 can low sodium chicken broth or 1 can beef
¹⁄₃ cup port wine or 1/3 cup madeira wine
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon dry oregano
¹⁄₂ teaspoon rosemary
¹⁄₄ teaspoon ground black pepper

directions

Make up the marinade, I zapped it with the imersion blender without the garlic.
Really trim the brisket get most of that fat-n-silver skin off.
Bag the trimmed briskets with the marinade and the garlic& keep it overnight.
Get that pressure cooker HOT and sear the brisket in a bit of oil.
Add everything but the carrots, potatoes, mushrooms& half the onions, add enough of the stock to not quite cover the meat.
Cook under pressure for 30 minutes.
Fast cool under cold water.
Add the veggies and move around to mix.
Cook under pressure another 18 minutes.
Fast cool, remove the meat for sliceing, and seperate out the larger chunks of carrot, potato, and mushroom.
Use the immersion blender or blend in a blender to get the gravy fairly smooth and not quite thick enough to stand a spoon.
If it isn't thick enough, add some more of the potato, carrot, and mushroom.
Check for proper salt and pepper.
Slice the brisket, say a quarter inch or so, whatever works.
Bag in one or two serving portions with the gravy.
Freeze the bags for boil and serve.
Those reserved veggies go well with the remainder of the meat and gravy.

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RECIPE SUBMITTED BY

T. Woolfe

Compton, Ca.

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.

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