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For brisket, fear not the pressure cooker
Question of the Day
½ cup apricot preserves
¼ cup cider vinegar
1 teaspoon cumin
1 teaspoon mustard powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Season the brisket on all sides with salt and pepper.
In a large pressure cooker over medium-high, heat the oil. When the oil is hot, add the brisket and sear for 2 to 3 minutes per side, or until well browned.
Meanwhile, in a medium bowl, whisk together the water, tomato sauce, ketchup, brown sugar, apricot preserves, vinegar, cumin, mustard powder, paprika and garlic powder. Once the brisket has been seared, add the tomato sauce mixture to the pressure cooker. Move around the brisket pieces to ensure that the liquid is both under and over it.
Attach the cover of the pressure cooker and seal according to manufacturer directions. Bring up to pressure, then adjust the burner temperature to maintain medium-high pressure. Cook for 1½ hours.
Remove the pressure cooker from the heat and place in the sink under cool running water. Once the pressure cooker has cooled enough to open, remove the lid. Test the meat; it should be fork-tender. Carefully transfer the meat to a platter and use 2 forks to pull it apart into bite-size chunks.
Meanwhile, return the cooker to the heat and simmer, uncovered, until the liquid has reduced and thickened. Return the shredded brisket to the cooker and toss well. Serve with slider buns.
© Copyright 2014 The Washington Times, LLC. Click here for reprint permission.
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