Cooking Instructions
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Step 1
Combine
Unsalted Chicken Stock (480 mL)
,
Worcestershire Sauce (15 mL)
,
Light Soy Sauce (15 mL)
,
Fish Sauce (15 mL)
and
Tomato Paste (50 g)
is a medium bowl.
Step 2
Trim excess fat on the
Whole Beef Brisket (680 g)
. Then, generously season the beef brisket with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Heat up your pressure cooker and add
Olive Oil (15 mL)
into the pot. Sear one side of the beef brisket for roughly 5 minutes.
Step 4
Sear the other side for another 5 minutes. Then, place the beef brisket on a chopping board and let the meat rest.
Step 5
Add
Olive Oil (15 mL)
to the pot, then add finely chopped
Onions (2)
and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook until the onions are tender and brown, then add crushed and chopped
Garlic (3 cloves)
and stir until fragrant.
Step 6
Add chopped
Celery (2 stalks)
, chopped
Carrots (2)
, and a pinch of
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
, then cook for 2 minutes.
Step 7
Add
Sherry Wine (1 dash)
to deglaze the pot, then allow the wine to reduce.
Step 8
Add the chicken stock mixture to the pot.
Step 9
Cut the brisket into 1 to 1 1/2 inch cubes, then toss with
All-Purpose Flour (8 g)
.
Step 10
Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture.
Step 11
Then, add
Bay Leaves (2)
and rub
Dried Thyme (to taste)
against your fingers and sprinkle them in the pot.
Step 12
Lastly, add the cubed
Russet Potatoes (3)
on top. Then, close the lid.
Step 13
Electric pressure cooker: cook at high pressure for 70 minutes, then natural release.
Step 14
Or use a stovetop pressure cooker: cook at high pressure for 55 minutes, then natural release.
Step 15
Open the lid. Add
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
if necessary. Serve immediately with pasta, rice, or just eat it as is.
