Onion-braised beef brisket from Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide (page 102) by America's Test Kitchen

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Notes about this recipe

  • jenmacgregor18 on September 24, 2019

    Not too much hands on time; but 90 minutes under pressure, 15 min quick release & then 1 hour rest time in cooker with lid on (to reabsorb cooking liquid). plus 20 minutes to reduce cooking juices after removing meat & onions.... still pretty quick for brisket. I wasn't entirely thrilled with the onion gravy. Ok; but probably won't repeat it.

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