Tuesday, June 18 2013, 11:48 AM MDT
As Aired On August 6, 2012
Recipe Courtesy Chef Bryan Woolley
1 beef brisket (3-4 pounds)
2 cups pale ale beer
3 tbsp pepper jelly
3 tbsp apple jelly
1 tbsp dijon mustard
1 tbsp herbs de provence
1 tbsp beef bullion
2 tsp season salt
1 tbsp black pepper
1 tsp cumin
2 tbsp Worcestershire sauce
2 tbsp cornstarch
1/4 cup water
1.) Sear the beef brisket for about 2 minutes on each side.
2.) In a large bowl whisk the beer, jellies, mustard, herbs de provence, bullion, salt, pepper, cumin, and worcestershire sauce. Pour the mixture over the brisket.
3.) For the pressure cooker, cook on low pressure for about 45 minutes, carefully remove lid as recommended by the manufacturer of your pressure cooker and check the brisket for doneness. Adjust cooking time as needed.
4.) Pressure cookers vary and so cooking time adjustments may be necessary.
5.) When brisket is tender and fully cooked, drain off drippings into a sauce pan and bring to a boil. In a separate cup mix the cornstarch and water together. Pour the cornstarch mixture into the brisket drippings to thicken.
6.) Serve with Klondike potatoes and your favorite vegetable. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)