Pressure Cooker Brisket

1 brisket, about 3½ pounds

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons olive oil

4 small onions (about 1½ pounds), sliced

2 large garlic cloves, finely chopped

2 medium carrots (8 ounces), sliced

1 cup dry white wine

2 tablespoons tomato paste

2 medium carrots (8 ounces), sliced

1 cup beef stock

Nutritional information (based on 10 servings):

Calories 420 (35% from fat) | carb. 10g | pro.53g | fat 16g | sat. fat 6g | chol. 146mg | sod. 403mg | calc. 54mg | fiber 2g

1. Cut the brisket across the grain into 2 pieces. Season the brisket on all sides with the salt and pepper.

2. Put the Cuisinart Pressure Cooker over medium heat and add the olive oil.  Once the oil is hot, brown the brisket, one piece at a time on each side, about 8 minutes per side.

 3. Once both pieces of the brisket are well browned, remove and reserve. Pour off any excess grease, leaving behind a couple of teaspoons. Add the onions and garlic to the pot. Stir vegetables well to scrape up any brown bits that may remain on the bottom of the pot.  Sweat onions and garlic over medium-low to low heat until soft and fragrant, about 15 minutes.

 4. Once soft, add wine and increase heat to reduce almost completely. Stir in the tomato paste and then add the brisket and any accumulated juices back to the pot with the carrots and beef stock.

 5. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 90 minutes.

 6. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid and then remove meat; let it rest reserve for at least 10 minutes, tented with aluminum foil. Degrease the sauce by carefully blotting top with layered paper towels. Taste and adjust seasoning as desired.

NOTE: If time allows and for best results, refrigerate brisket and liquid overnight before slicing and serving.

 7. Slice the brisket against the grain so that the meat does not fall apart. Serve with sauce.

 * Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

 Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.