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Use a sharp knife to score the “fat cap” of the meat (do not remove the fat, it helps to keep the meat moist and tender) so that it will not curl when browned. Season the meat on both sides with the kosher salt and pepper. Select
Browning and add olive oil to the cooking pot of the Cuisinart ™ Electric Pressure Cooker.
When hot, brown seasoned brisket on both sides, about 5 minutes per side. Remove and place on a plate. Select Sauté and add onions and garlic. Cook for 2 to 3 minutes. Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes. Stir in the drained tomatoes and stock; cook for 4 to 5 minutes. Add the browned brisket to the cooking pot, topping it with some of the vegetable mixture. Add carrots on top. Cover and lock lid in place.
Select High Pressure and set timer for 55 minutes. When audible beep sounds, use
Natural Pressure Release to release pressure.
When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
To serve, remove the brisket and vegetables and arrange on a warm platter. Cover loosely with foil. Strain the fat from the pan juices or remove with a fat mop. Sauce can be served as is, or for a slightly thicker sauce, select Simmer and cook sauce for 5 to 10 minutes. After the brisket has rested for about 10 minutes, slice thinly and serve with sauce and vegetables.
Nutritional information per serving:
Calories 355 (21% from fat) • carb. 15g • pro. 54g
• fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg
• calc. 58mg • fiber 4g
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For Mediterranean Pot Roast:
Substitute a 3-to 3½-pound bottom round roast
(pot roast) for the brisket. Follow instructions for browning and preparing the vegetables, but do not add carrots. Select High Pressure and set timer for 99 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Add carrots to cooking pot. Select High
Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure
Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. To serve, follow directions for brisket.
Classic Beef Stew
Makes 8 cups pounds beef chuck roast, cut into
1½ to 2-inch pieces kosher salt fresh ground pepper teaspoons olive oil medium onion, finely chopped medium carrot, finely chopped celery stalk, finely chopped garlic cloves, finely chopped cup dry red wine tablespoons tomato paste bay leaf cup beef broth cups baby-cut carrots tablespoon unsalted butter, softened tablespoon unbleached all-purpose flour cup frozen peas
Season pieces of chuck roast with salt and pepper and reserve. Place the olive oil in the cooking pot of the Cuisinart ™ Electric Pressure
Cooker. Select Browning. When oil begins to sizzle, add pieces of chuck in a single layer
– do not crowd. Continue browning meat in batches until all meat is browned. As meat is browned transfer to a plate. Select Sauté.
Stir the chopped onions into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Sauté for 1 to 2 minutes, until onions start to soften and are translucent.
Stir in the carrots and celery. Sauté vegetables for about 3 minutes, stirring occasionally. Stir in the chopped garlic and Sauté for an additional minute.
Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot. Cook until red wine has reduced by half, then stir in the tomato paste.
Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure. Set timer for 10 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add carrots to the pot and select
High Pressure. Set timer for 6 minutes. When audible beep sounds use Natural Pressure
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