Name: Smoky Texas-Style Beef Brisket with Tangy Slaw
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 1 serving
Ingredients: 5.75 oz raw beef brisket; 0.25 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 1 cup raw shredded green cabbage; 0.5 cup raw shredded carrots; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard

Nutrition

Per serving

583 calories

Protein: 32g; 22% of calories
Carbs: 14g; 9% of calories
Fat: 45g; 69% of calories

Instructions

Prep 15 min · Cook 1 hr 25 min

Pat the raw beef brisket dry with paper towels to ensure a good sear.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and ground cumin.
Rub the spice mixture evenly over all sides of the brisket, pressing it into the meat.
Select the sauté function on a pressure cooker and add the olive oil to the pot.
Sear the brisket for 5 minutes per side until a deep, smoky crust develops, then remove briefly to deglaze.
Pour 0.5 cup of water into the pot, return the brisket, lock the lid, and cook on high pressure for 60 minutes.
While the beef cooks, whisk the apple cider vinegar and Dijon mustard together in a medium bowl.
Toss the shredded cabbage and carrots in the vinegar dressing and set aside in the refrigerator to marinate.
Allow the pressure to release naturally for 15 minutes, then slice the brisket against the grain and serve with the chilled slaw.

Nutrition

Ingredients

Instructions

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