"Barbecued" brisket from The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric (page 137) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SenseiHeidi on April 14, 2019

    Yuck. I use fresh spices from Penzeys and the amount of allspice and cloves was overpowering which made the sauce bitter. There was no salt called for in the recipe, which the authors talked about in the book's introduction, but the beef really needed this addition. I usually figure 1tsp salt per pound of meat. I used an electric pressure cooker, 45 min on high pressure, 25 min natural release which made the meat tender and juicy.

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