Pressure cooker version of this recipe adapted from the booklet that came with my Cuisinart 6-Quart Electric Pressure Cooker. Serves 6-8.
Ingredients
1 2- to 2-1/2 lb beef brisket
1 tsp kosher salt
1 tsp fresh black pepper
2 tsp olive oil
2 medium onions, chopped
2 large cloves garlic, peeled and sliced
1 Tbsp Herbes de Provence (or 1 Tbsp dried thyme leaf)
1 15-oz can diced tomatoes, drained (discard liquid)
2 tsp Dijon mustard
1/2 cup dry red wine (for slow cooker or stovetop, use entire bottle of wine)
Directions (pressure cooker)
Trim the fat on the brisket to no more than 1/4-inch thick (leave some fat on the meat, to help keep it moist while it cooks). Season the meat on all sides with salt and pepper.
Set the pressure cooker to Browning, and add the olive oil. When the pot is hot, brown the meat on all sides. Remove the meat and set aside on a platter. Turn the cooker off.
Reset the cooker to Sauté, and add the onions and garlic. Cook for 2 minutes. Then add the herbs, tomato, mustard and wine. Cook for 4 minutes. Turn the cooker off, and return the meat to the pot. Use a spoon to top it with some of the tomato mixture.
Cover the pot and lock the lid in place. Select High Pressure, and set the timer for 45 minutes. When the cooker beeps at the end of that time, use Natural Pressure Release for 15 minutes, then release any remaining pressure (follow instructions for Quick Pressure Release that came with your pressure cooker). When the float valve drops, remove the lid carefully, tilting it away from you to allow the steam to escape safely.
Remove the meat from the cooker and set on a serving platter. Use a slotted spoon to extract some of the tomato and onion from the pot, and top the meat with the vegetable mixture. Let the meat rest for at least 10 minutes.
Serve hot, or allow to cool completely, wrap and refrigerate or freeze.
Directions (slow cooker)
Trim the meat as described above, and season with salt and pepper. Heat the oil over medium heat in a nonstick frying pan, and brown the meat thoroughly on all sides.
Add the meat to a 4-quart slow cooker along with the remaining ingredients. Use an entire bottle of red wine, to cover the meat. Cook on LOW for 8 hours, until the meat is tender.
Remove the meat from the cooker and set on a serving platter. Use a slotted spoon to extract some of the tomato and onion from the pot, and top the meat with the vegetable mixture. Let the meat rest for at least 10 minutes.
Directions (stovetop)
Prepare the meat as described above. In a Dutch oven or heavy stockpot, heat the oil over medium heat, and brown the meat thoroughly on all sides.
Add all remaining ingredients. Use an entire bottle of red wine, to cover the meat.
Bring the liquid to a boil, then reduce heat to simmer. Cover, and cook for 3-1/2 to 4 hours, until the meat is tender.
Remove the meat from the pot and set on a serving platter. Use a slotted spoon to extract some of the tomato and onion from the pot, and top the meat with the vegetable mixture. Let the meat rest for at least 10 minutes.