Pressure Cooker Brisket for Rosh Hashanah

4 October 2016

Shanah Tova! Wishing you all a great year full of joy and delicious food.  Today we share our pressure cooker brisket we enjoyed for Rosh Hashana.

With the wedding, now a little over a month away, the rapidly approaching finals week of my accelerated college courses, increasing responsibilities at work, and involvement in my student association, finding time to reflect for Rosh Hashanah may seem difficult.  Finding time for anything has been difficult.  Luckily, we found help from our pressure cooker.  The pressure cooker brisket shared below is done in just an hour of cooking vs. the 6-8 of a traditional oven braise.

As I took the days preceding Rosh Hashanah to reflect on the past year to account for my mistakes, I also couldn’t help but feel grateful for the wonderful events of the previous year.  Notably, the joy of planning a wedding with and to a partner who helps me aspire to be a better person each day. A partner who encourages me to reach for my dreams.  A partner who takes the effort to understand my feelings, no matter where they come from.  This kind of reflection isn’t what Rosh Hashanah is about, a holiday where we are to account for our wrongdoings to others and ask for forgiveness, to ensure a favorable judgement in the book of life.  However, ignoring my good fortune wouldn’t make for a total reflection.  Also, I feel the need to repent for taking these things for granted at times.

Dipping apples into honey for a sweet New Year

Dipping apples in honey for a sweet New Year

Pressure Cooker Brisket

I told my fiancé that I intended to use a pressure cooker for this recipe and his eyes grew large with terror. “Are you sure?” he asked. “Those things are dangerous,” he added.  Understandably, he feared the pressure cookers of our childhood and tales of explosions due to mishandling.  Pressure cookers cook using the power of pressure and steam.  They simulate the effects of a long braise in considerably less time.  Old pressure cookers did not have the safety mechanisms of modern styles, such as venting, and were known to explode due to too much pressure being built up.

Mine is considered an "old style" modern pressure cooker, with a safety valve but only one pressure setting.

Mine is considered an “old style” modern pressure cooker, with a safety valve but only one pressure setting.

They come in many different styles, including electric models and stove-top models such as mine.  I bought mine for cheap, at less than $50.  I’ve linked a similar model below:

The major selling point of using the pressure cooker for brisket is time.  Since brisket call for long braising or smoking times to yield a tender result, it can make it a difficult event to plan.  Sure, I could pop the brisket into a slow cooker or even sous vide, but that would need long-term timing.  I would need to at least get it started in the morning and, as a decidedly un-morning person, that is not ideal.  The pressure cooker had it done in just an hour with perfectly tender results.

about those results…it was incredible

Within minutes of starting my pressure cooker–an old tool I picked up at least five years ago–the pot came to pressure.  I started the timer and watched Eye in the Sky in preparation for an essay on drone warfare for my ethics in international relations class.  The condo started to smell delicious.  By the time the cooking was done and the pressure released, we were salivating.  With a smoky barbeque marinade, our house smelled like we’d been smoking the brisket for hours.  With my fiancé as a witness, this pressure cooker brisket also tastes just like it had been smoked for hours.

My stomach is growling reflecting on the deliciousness of this pressure cooker brisket

My stomach is growling reflecting on the deliciousness of this pressure cooker brisket

Print Recipe
Pressure Cooker Brisket for Rosh Hashanah
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Shabbat, Weeknight
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Shabbat, Weeknight
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine meat tenderizer, celery salt, seasoned salt, garlic powder, liquid smoke and Worcester sauce in a small container with a lid. Add the brisket and coat with mixture. Seal container and put in the refrigerator to marinate overnight.
  2. Combine water and BBQ sauce in the pressure cooker. Add brisket and seasonings from the container. Seal pressure cooker and allow to get up to pressure.
  3. Once the pot gets up to pressure, set a timer for one hour. After the hour is complete, remove the pot from the heat and allow the pot depressurize naturally, about 15 minutes.
  4. Unseal the pot and remove the brisket. Bring the remaining sauce in the pot to a boil and slice the brisket against the grain or shred. After the sauce comes to a boil, simmer until slightly thickened.
  5. Serve in rolls with a drizzle of the sauce and any other desired toppings.

In this post, we share a delicious brisket recipe using a pressure cooker to yield great results in record timing.  It’s perfect for the holidays!  In an upcoming post, I’ll share some of our wedding plans (it’s just around the corner–eeee!) and how we chose to enjoy some challah rolls.  Please stay tuned!

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