Beef Brisket in Beer
⏱️ Prep: 15 min🍳 Cook: 70 min
Ingredients
| 3 lb | 1.4 kg | fresh beef brisket |
| 2 tsp | 10 ml | liquid smoke, optional |
| 1 tsp | 5 ml | celery salt |
| 0.5 tsp | 2.5 ml | pepper |
| 0.25 tsp | 1.3 ml | salt |
| 1 | large onion, sliced | |
| 12 oz | 340 g | beer or nonalcoholic beer |
| 2 tsp | 10 ml | Worcestershire sauce |
| 2 tbsp | 30 ml | cornstarch |
| 0.25 cup | 60 ml | cold water |
Instructions
Total time: prep 15 min., cook 70 min. plus releasing. Makes 6 servings.
- Cut brisket in half; rub with liquid smoke, if desired, along with celery salt, pepper, and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over the meat. Lock the lid; make sure the vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. If brisket isn't fork-tender, reseal the cooker and cook for an additional 10-15 minutes.
- Remove brisket, cover with foil, and keep warm. Strain the cooking juices, then return juices to the pressure cooker. Select the Sauté setting and adjust for high heat; bring the liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into the juices. Cook and stir until the sauce is thickened, about 2 minutes. Serve with the beef.
Test Kitchen tips:
- This is a fresh beef brisket, not corned beef.
- Liquid smoke is a great addition to this recipe as it adds depth of flavor. Be careful not to overdo it; a small amount goes a long way.
- Look for liquid smoke in your grocery store near the spices and marinades.