Pressure cooker Jewish-style braised brisket with onions and carrots from Serious Eats

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Notes about this recipe

  • rionafaith on September 30, 2024

    Easy but good, though a bit sweet for my taste (maybe heavier on the ketchup than I'd prefer). I cooked for 1 hour under high pressure and then did a 20 min natural release before releasing the rest of the pressure. I was out of both bay leaves and thyme, so I used a hefty pinch of dried marjoram instead and it was still good. Served over mashed cauliflower.

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