Description
Easy to make, and quick to serve when utilizing a pressure cooker
Ingredients
Scale
- 3 pounds (or so) grassfed beef brisket
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp salt
- 2 tsp dry mustard
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp cayenne
- 1/2 tsp coriander
- 1 cup broth or water
- 2 Tbsp corn starch
Instructions
- Combine all the spices and herbs to make a dry rub.
- Trim excess fat from the brisket, and cut into palm-sized pieces. Toss with the dry rub, pressing it onto every surface of the meat.
- Pour the stock/water into the pressure cooker, and set meat pieces in. Seal and cook on high for 50 minutes. Allow pressure to release naturally.
- Check to make certain meat is tender. If it isn’t, close up the cooker and add another 5 minutes.
- Remove meat from pressure cooker and shred with two forks.
- Sprinkle cornstarch over the surface of remaining liquid, turn on browning feature, and cook stirring constantly until thickened. Toss meat with the sauce to warm it up, then serve with taco fixings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
