Name: Smoky Texas Brisket with Barbecue Sauce
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1 serving
Ingredients: 7.5 oz raw beef brisket flat; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp tomato paste; 1 tbsp apple cider vinegar; 1 tsp maple syrup; 0.25 tsp liquid smoke; 0.5 cup water; 1 cup raw shredded cabbage; 1 tbsp apple cider vinegar; 0.75 tsp olive oil

Instructions

Prep 15 min · Cook 1 hr 15 min

In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.
Rub the spice mixture evenly over all sides of the raw beef brisket flat, pressing it into the meat.
In the bottom of a pressure cooker, whisk together the tomato paste, 1 tbsp apple cider vinegar, maple syrup, liquid smoke, and water until smooth.
Place the seasoned brisket into the pressure cooker and lock the lid in place.
Set the pressure cooker to high pressure for 60 minutes.
While the meat cooks, prepare a quick slaw by tossing the raw shredded cabbage with the remaining 1 tbsp apple cider vinegar and olive oil in a medium bowl.
Once the cooking time ends, allow the pressure to release naturally for 10 minutes before manually venting any remaining steam.
Carefully remove the brisket from the pot and slice it thinly against the grain.
Switch the pressure cooker to the sauté setting and simmer the remaining liquid for 5 minutes until it thickens into a glaze, then drizzle it over the sliced brisket and serve with the slaw.

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Ingredients

Instructions

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