Beef brisket is difficult to cook in a regular pot; it takes a long time and requires constant monitoring, and it's not easy to make it tender. This pressure cooker version of braised beef brisket is a recipe I came up with on a whim one day. It's so convenient, and the beef brisket is stewed until it's incredibly tender, while still retaining that classic flavor—it's absolutely delicious! 😋
Materials
Braised Beef Brisket (Pressure Cooker Version) Recipe Steps
1. Cut the beef brisket into pieces, soak it in water to remove the blood, and rinse it thoroughly. Then, put it in a pressure cooker with about 1000-1500 ml of cold water, along with ginger, cinnamon, star anise, bay leaves, and beer. 2. After bringing the pressure cooker to a boil over high heat, reduce to medium heat and cook for about 10-12 minutes. Turn off the heat, let it cool, and then open the pot.
3. Prepare tomatoes, onions, potatoes, and carrots, cut them into chunks, and pour them into the pot. 4. Start seasoning: add light soy sauce, dark soy sauce, salt, and rock sugar. If you like it spicy, you can add 1-2 dried chilies. Then cover the pot, bring it to a boil again over high heat, then reduce to medium heat and pressure cook for 12 minutes. That's it! Finally, here are a few tips: 1. [Beer] Why beer instead of cooking wine? Because adding cooking wine to any beef will make it tough; beer is better. 2. [Water] The amount of water depends on personal preference. I usually add more because it's so flavorful and great for making the broth for braised beef noodles. But don't add too much, because the whole process is done in a pressure cooker, so not much water evaporates—about 1/4 of the water is removed. So adjust the amount accordingly. 3. [Blanching] Regarding the question of why the beef brisket isn't blanched before cooking... Based on years of experience cooking beef, I believe beef needs to be kept in hot water to become tender. Blanching removes it from the hot water environment, and the sudden temperature change is actually detrimental to maintaining a high temperature, making the beef tougher and harder to cook. Therefore, using a pressure cooker with hot water throughout the entire cooking process is the best way. Also, it's important to soak and wash the beef brisket thoroughly before cooking. Actually, when you first open the lid of the pressure cooker, there aren't many impurities. If you're really concerned about impurities, then blanch it briefly, and remember to soak and wash it in hot water continuously after blanching. I've been cooking beef for many years, my kids love it, and I make it almost every week. I'd like to share some tips on cooking beef. If you have any better tips, please share them! ❤❤
