Pressure-Cooker Braised Brisket & Colcannon
Pressure-Cooker Braised Brisket & Colcannon by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Serves 4 to 6
Beef brisket in the pressure cooker makes for a deliciously tender St. Patrick’s Day main in half the time. Add classic colcannon (mashed potatoes and cabbage) for a feast that’ll quickly become tradition.
- 1 (48-ounce) Certified Piedmontese beef brisket flat
- Kosher salt and freshly ground black pepper, as needed
- Canola oil, as needed
- 1 onion, sliced
- 4 cloves garlic, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup beef stock
- 8 medium Yukon gold potatoes, peeled and diced
- ½ head green cabbage, diced
- 4 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon Sherry vinegar
Season the brisket on all sides with salt and pepper. Add canola oil to a large skillet over high heat and bring to temperature; sear the brisket until golden brown on both sides and transfer to a pressure cooker. Reduce the heat of the skillet to medium; add the onion and sweat until golden brown, about 5 minutes. Add the garlic and herbs and cook for another 2 to 3 minutes. Deglaze the pan with the beef stock and pour over the brisket into the pressure cooker. Pressure cook on high for 2 hours. Remove the brisket and 90 percent of the liquid, cover with foil, and set aside.
To the pressure cooker, add the potatoes, cabbage, and butter and cook on high for 10 minutes. Transfer the potatoes to a blender or food processor, and process on low speed for around two minutes, or until potatoes reach desired consistency. Add the herbs and vinegar and season to taste with salt and pepper. Serve the colcannon alongside brisket.