Dear Reader,
You nearly received a post about corned silverside tonight, but it’s not to be.
I wanted to make corned beef this weekend and went to find a nice piece of silverside. I couldn’t find one with a decent layer of fat on it.
I came across this lovely piece of brisket, and I thought I might cook it in the pressure cooker.
I’ve usually cooked brisket in the slow cooker; however, I’m in a bit of a pressure cooker frenzy at the moment. I figure it’s worth having a go.
Ingredients
- Beef brisket
- Black whole peppercorns
- Barbecue sauce
- Red wine
- Beef stock
- Brown onion
- Royale red potato
- Hot chilli flakes
- Kent pumpkin
- Purple broccolini
- baby asparagus
Instructions
- Lovingly sharpen your cook’s knife as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT.
- Quarter the onion and potato
- Place the beef into the pressure cooker.
- Add the peppercorns, barbecue sauce, chilli flakes, and some red wine in a large measuring cup with the beef stock.
- Mix everything in the cup.
- Pour the contents of the cup into the pressure cooker.
- Add in the onion and potato pieces.
- Check the seals of the lid of the pressure cooker, place it on the body of the pressure cooker, and set the seal.
- Cook the brisket for 1 hour.
- While the brisket is cooking, turn on an oven to 180 °C.
- Prepare the pumpkin by gently rub a little oil over the pumpkin’s surface, including its skin.
- Cook the pumpkin in the oven for about an hour.
- Place the broccolini and asparagus into a bowl and douse with olive oil, and season with iodised salt.
- When there are ten minutes left for the pumpkin to cook, add the broccolini and asparagus to the oven.
- If you want some gravy, go ahead and use the instant kind, no one will judge you. I certainly won’t think less of you. Instant beef gravy is delicious, and it is easy to make, and there is less of a hassle to wash up.
- Once the pressure cooker has finished doing its thing, remove the lid and allow the meat to rest in the cooking liquor for 15 minutes.
- Remove the potato, onion, and brisket.
- Allow the meat to drain a little.
- Carve the beef with your sharp cook’s knife. If you’re feeling decadent, cut lusciously thick slices.
- Serve everything on a warmed dinner plate and pour a liberal volume of gravy on the meat and vegetables.
- Give thanks to God for all things and your daily bread.
Final thoughts
- Have you ever cooked a brisket in a pressure cooker?
- Do you prefer instant gravy or gravy made from scratch?
- What are your favourite vegetables to enjoy with beef?
- How has your week been?
My week
My week has been good. It was busy, and I enjoyed some engagements with international colleagues. On the Wednesday and Thursday mornings, I had 6 am meetings, and on Tuesday night, I had an 8 pm meeting. Long days, but rewarding and edifying. I was in discussions with people from India, Japan, the USA, Canada, Switzerland, and the UK.
There was also good news about a friend who had an investigation. Praise God the result was good.
Coles Beef Brisket 
Kent pumpkin, brown onion, and red royale potato. 
Saturday lockdown dinner. Pressure cooker beef brisket, pumpkin mash, purple broccolini, baby asparagus, and instant gravy. Saturday lockdown dinner. Pressure cooker beef brisket, pumpkin mash, purple broccolini, baby asparagus, and instant gravy. 
Saturday lockdown dinner. Pressure cooker beef brisket, pumpkin mash, purple broccolini, baby asparagus, and instant gravy. 
Saturday lockdown dinner. Pressure cooker beef brisket, pumpkin mash, purple broccolini, baby asparagus, and instant gravy.
Custard addiction
I’ve been enjoying some custard too 😉
Friday lockdown second breakfast. Happy Friday! 😊 Dobinsons Cherry Danish with custard! Atlas coffee to keep alive 😉 Praise God! It’s Friday!!! 
Dobinsons Cherry Danish cut to expose the custard and cherry filling. 
Saturday lockdown second breakfast. I love the lushness in my mouth of slightly sweet soft vanilla custard. Lick-able with the tip of my tongue but not dripping, encased in delicate and slightly chewy buttery croissant. Dobinsons custard filled almond croissant and Atlas coffee make for a magnificent marriage in my mouth. 
Dobinsons Almond Custard Croissant 
Dobinsons Almond Custard Croissant
For years I cooked a brisket in a pressure cooker, the result was always so very tender. I don’t own one any more so do a very slow braise in the oven. Yours looks splendid.
Thanks, Karen. For a long time I’ve been using a slow cooker. The pressure cooker makes it so easy. I think an oven provides the best result, but the draw on electricity is a concern as I try to reduce my power needs.
this looks very tasty gary. and i love custard too but alas i am on a dairy free (and everything free) eating plan at the moment 🙁
I’m sorry to read that, I’ll have your share so it doesn’t go to waste Sherry 😉
Pressure cooker beef brisket looks fantastic, Gaz. You plated the instant gravy aesthetically too. Looks like Dobsons does a really delicious cherry danishes and almond croissants. I like all kinds of gravy. I’d go for instant gravy if I don’t have too much time to cook but am always up for cooking my own gravy. As for what vegetables I like to go with beef, asparagus and brocollini like you, and perhaps also some tomato. Hope you are well over there and take care.
Thanks, Mabel. I’m going well at the moment. The case numbers are a little up and down, however, we’re being told, elimination is no longer the aim, so we’ll live with grumbling numbers and slowly reopen in the ACT. I expect we’ll continue to see cases, more hospitalisations, and more deaths. I hope we don’t see the emergence of a new variant which dwarfs Delta in terms of transmissibility and severity.
I hope you’re going well in your area too.
Good to hear you are well, Gary. I’ve been keeping an eye on the news. Cases do seem up and down everywhere, and doesn’t look like it’s all going away anytime soon. All is well here. Melbourne should be opening up in a few weeks, and we’ve all got to take precautions to stay safe as possible here.
Today’s numbers for Melbourne were concerning. Sydney is looking like it’s on the improve. Canberra lingers.
Stay safe Mabel
The numbers are definitely concerning. Hopefully Melbourne turns the corner soon, and Australia gets a nice summer. You stay safe too, Gaz.
I love cooking brisket in the pressure cooker. I just don’t have time for the slow cooker most of the time so it suits me and cuts like brisket respond so well to it! I’m a big fan of custard too. This is a dream meal 😀
Thanks Lorraine. I’m still eating leftover brisket 🙂
I have pressure cooked beef brisket and love the texture when it’s cooked to perfection; as your piece depicts. Thanks for sharing your recipe, the instructions are great. Sorry you’ve had such a busy week, but it does happen and pressure cooking certainly helps when we are busy. Take time for yourself too, to rest and reflect … your Bible quotation is so apt and I’m glad your friend had good news. Take care.
Thanks very much Merryn. I’m still enjoying leftover brisket. It’s such a Nice cut of meat when cooked in steam under pressure 🙂
The colors on your plate are amazing!
Thank you very much 🙂
Glad to hear about your friend, Gaz. I’ve never made brisket in a pressure cooker, and most of the time when I make gravy, I use instant but pimp it up with a bit of wine, juices from the pan, fried onions, etc. Carrots are amazing with beef, especially if they’ve been cooked in with it in a stew or casserole, and my week has been… blah, though I’ve enjoyed watching the finals of Celebrity Masterchef. Some fine beef cooking going on there!
Thanks, Emma. Sorry to hear you’ve had a blah week 🥲
I hope next week is better!