Brisket with Vegetables and Balsamic Jus

By Jessica Harlan, About.com Guide

Made in the pressure cooker, this recipe for beef brisket comes out tender and succulent.




©2009 Jessica Harlan licensed to About.com, Inc.

If you think brisket is always dry and stringy, think again. Made in the pressure cooker, brisket is fork-tender and juicy as can be. This brisket recipe includes a flavorful jus, or sauce, spiked with the mellow tanginess of Balsamic vinegar. Potatoes, carrots and pearl onions cook right in the pan with the brisket for a ready-made side dish. (Larger image1.)

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

2 pounds brisket, excess fat trimmed

Salt and pepper

8 ounces pearl onions, peeled

1 3/4 pounds small red potatoes, quartered

3 large carrots, peeled and cut into 1-inch pieces

1 dried bay leaf

1/2 cup low-sodium beef stock

2 tablespoons Balsamic vinegar

Preparation:

Season brisket on both sides generously with salt and pepper. Place it in the pan of a medium to large pressure cooker. Add onions, potatoes, carrots and bay leaf. In a bowl or a measuring cup, combine beef stock and Balsamic vinegar. Pour beef stock mixture over the brisket and vegetables in the pot.



Lock the lid of the pressure cooker in place and heat the pot over high heat until high pressure is achieved. Adjust the temperature to maintain pressure and cook for 1 hour.



Remove pot from the stove and let sit until pressure is released naturally before opening the lid.



To serve, slice brisket into pieces across the grain and transfer to a platter. Arrange vegetables around the brisket on the platter. If desired, strain the sauce in the pan and use it as a gravy or sauce.

This recipe for Brisket with Vegetables and Balsamic Jus serves 4 to 5.