Ingredients
- 2 cans of whole tomatillos (each 11 ounces), thoroughly drained
- 1 can of chipotle peppers in adobo sauce (7 ounces)
- 1 can of tomato sauce (8 ounces)
- 1 cup of water
- 2 teaspoons of salt
- 1 teaspoon of brown sugar
- 2 tablespoons of flavorful olive oil
- Chopped yellow onion, adding a touch of sweetness
- 4 finely chopped cloves of garlic for depth
- A hefty 3-pound beef brisket for a hearty meal
Step 1
In a food processor, combine tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar. Blend until a smooth mixture forms and set it aside.
Step 2
Heat olive oil in a pressure cooker over medium heat. Add onion and garlic, and cook until the onions turn translucent, which usually takes about 3 minutes. Sear the brisket on both sides in the pressure cooker. Pour the tomatillo mixture over the brisket, bring it to a boil, and cover the cooker with the lid. Let the pressure build up, then adjust the heat to maintain medium pressure. Cook for 1 hour and 15 minutes.
Step 3
Allow the pressure to release naturally, then remove the brisket from the cooker. Serve the brisket hot with tomatillo sauce on the side.
Extra Tips & Suggestions
- 1. Keep your brisket fresh by storing it in an airtight container in the refrigerator. This will prevent any odors from seeping into the meat and keep it tasting delicious.
- 2. To maximize flavor, marinate your brisket in chipotle tomatillo sauce overnight. This will allow the flavors to meld together and create a mouthwatering dish.
