MATTHEW MEAD / Associated Press

Sweet and tangy barbecue brisket sliders

Recipe: Sweet and tangy barbecue brisket sliders

Published: Wednesday, Dec. 5, 2012 - 12:00 am | Page 6D
Last Modified: Thursday, Dec. 6, 2012 - 1:17 pm

Prep time: 15 minutes

Cook time: 95 minutes (using pressure cooker)

Serves 10

This recipe is from J.M. Hirsch of the Associated Press. He explains why he chose to use the pressure cooker:

"I turned to that most terrifying – and misunderstood – of kitchen tools, the pressure cooker. Modern pressure cookers are quite safe. Basically, they lock in moisture and – thanks to the pressure seal – are able to cook at a higher temperature.

"The result is fast, even cooking that won't dry out your food. Which means my sweet and tangy barbecue brisket sliders cook in about 11/2 hours instead of all day. And the hands-on time is the same."

Don't have a pressure cooker? Sear the brisket on the stove in an oven-safe casserole dish or pot, using salt, pepper and oil, then add the other ingredients and roast in a 275-degree oven for 4 hours or until fork-tender. Remove meat from pot to serving plate; return pot to stove and simmer liquids until thickened for sauce.

INGREDIENTS

One 4-pound brisket, trimmed of fat, cut into 3 or 4 pieces

Kosher salt and ground black pepper

2 tablespoons canola or vegetable oil

2 cups water

One 15-ounce can tomato sauce

1/2 cup ketchup

1/2 cup packed brown sugar

1/2 cup apricot preserves

1/4 cup cider vinegar

1 teaspoon cumin

1 teaspoon mustard powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Slider buns

INSTRUCTIONS

Season the brisket on all sides with salt and pepper.

In a large pressure cooker over medium-high, heat the oil. When the oil is hot, add the brisket and sear for 2 to 3 minutes per side, or until well browned.

Meanwhile, in a medium bowl, whisk together the water, tomato sauce, ketchup, brown sugar, apricot preserves, vinegar, cumin, mustard powder, paprika and garlic powder. Once the brisket has been seared, add the tomato sauce mixture to the pressure cooker. Move the brisket pieces around to ensure that the liquid is both under and over it.

Attach the cover of the pressure cooker and seal according to manufacturer directions. Bring up to pressure, then adjust the burner temperature to maintain medium-high pressure. Cook for 11/2 hours.

Remove the pressure cooker from the heat and place in the sink under cool, running water. Once the pressure cooker has cooled enough to open, remove the lid. Test the meat; it should be fork-tender. Carefully transfer the meat to a platter and use 2 forks to pull it apart into bite-size chunks.

Meanwhile, return the cooker to the heat and simmer, uncovered, until the liquid has reduced and thickened. Return the shredded brisket to the cooker and toss well. Serve with slider buns.

Per serving: 470 calories; 110 calories from fat (23 percent of total calories); 12 g fat (3.5 g saturated; 0 g trans fats); 90 mg cholesterol; 46 g carbohydrate; 2 g fiber; 24 g sugar; 44 g protein; 790 mg sodium.

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