How to Pressure Cook Beef Brisket
Pressure Cooker Beef Brisket
Directions
Nutrition Facts
Per Serving: 830 calories; 52g fat; 2.4g carbohydrates; 82g poly peptide; 301mg cholesterol; 1082mg sodium.
Full nutrition
| Amount Per Serving | ||
|---|---|---|
| Calories 830 | Calories from Fat471 | |
| % Daily Value* | ||
| Total Fatty 52g | 81% | |
| Saturated Fat21g | 104% | |
| Trans Fat0.0g | ||
| Polyunsaturated Fat2.0g | ||
| Monounsaturated Fat22.5g | ||
| Cholesterol 301mg | 100% | |
| Sodium 1082mg | 45% | |
| Full Sugar ii.4g | i% | |
| Dietary Fiber1g | 2% | |
| Sugars0.7g | ||
| Protein 82g | ||
| Vitamin A6% | Vitamin C1% | |
| Calcium5% | Iron42% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be college or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | ii,400mg | two,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat ix • Carbohydrate iv • Poly peptide 4
Reviews
What others are saying
Randall Hauk says:
I love a depression-prep/effort recipe that my kids will eat. Ignore that they will put some mixture of ketchup, barbeque sauce, and mayonnaise on pretty much everything. This comes out tender and tasty plenty to swallow solitary. Would go well with, say, Yorkshire puddings, just I was being lazy and did mashed potatoes instead.
Sam Dalton says:
I put the brisket on Hawaiian-way buns and made sliders. Solid recipe, although the meat was very tender and sort of reminded me of a pot roast. Notwithstanding, I will definitely make this again. Very good, and much quicker than cooking on a grill or smoker.
Jessica Scott says:
Succulent brisket that is seasoned well! Perfect to serve with baked beans for a BBQ style, or even with taco shells. I used beef stock instead of h2o for added flavor.
Laura Griffin says:
This brisket was then good! I ate information technology with charcoal-broil sauce and a side of macaroni and cheese and mashed potatoes. It'due south hard to find a good brisket recipe that turns out tender and non dry. This is a must have in your recipe repertoire!
Garcia B says:
Used beef goop instead of h2o when making this brisket. For a consummate meal I did beans with mac and cheese. I also left information technology in at that place until the pressure fully released naturally then information technology would be really moist and tender.
Debbie Jaynes Eggett says:
Groovy flavor, but with the massive amount of grease and a cup of water the meat boiled while swimming in likewise much liquid resulting in the need for another 60 minutes of cooking fourth dimension.
Jenn Hamilton says:
Only delicious!! So quick and moist. Served it on a bun with a side of veggies. Would say however, mode to much pepper. Next time I volition use a teaspoon of pepper instead of a tablespoon.
Kaitlynne Vasquez says:
Flavor was great but our brisket came out pretty tough and looked nothing like the photograph. Will try again, just kind of bummed!
Ballad Wagner says:
Made as directed with a two.8 pound brisket. Perfect!
Toni Wetjen says:
We take a Christmas tradition of a Tri-Tip dinner on Christmas Eve. I bought my Mealthy pot this summer and then instead of wearisome cooking, I decided to give this recipe a try. BOY HOWDY WAS I GLAD I DID! A Tri-Tip cutting is usually a tougher piece of meat. Not this time! The roast literally fell apart and it was so easy to chew! My husband said it was the best tri tip I've e'er made! I did brand a small-scale change. I didn't take whatsoever Worcestershire Sauce or pepper. Forgot to buy them then I didn't worry about replacing the Worcestershire sauce and instead of pepper I used McCormick's Perfect Compression Steak Seasoning. Not sure how the original recipe tastes but the season of ours was incredible! This is now our new Tri-Tip recipe!
Grace Harvey says:
We had a 6lb brisket to start and trimmed a bunch of the fat abroad. Probably concluded up 4lbs. My husband took unabridged recipe and multiplied by 1.v. Information technology turned out Keen! Full of flavour, no need for sauce. i hr, natural release 15 minutes.
Source: https://mealthy.com/recipes/1372/pressure-cooker-beef-brisket
0 Response to "How to Pressure Cook Beef Brisket"
Publicar un comentario