I've been looking for new recipes that looked interesting, and finally found this one that I was dying to try. I made corned beef in the pressure cooker recently and it came out amazingly tender and flavorful, so this seemed like the logical next step. With only slightly more work (sauteing the onions and garlic and searing the brisket), this came through in a big way. It's extremely flavorful, if a little on the spicy side. If you're not a big fan of spicy, cut the chipotles down to half a can. And if you don't have a pressure cooker, this could easily be made in a slow cooker instead. Enjoy!
- 2 (11 ounce) cans whole tomatillos, drained
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon brown sugar
- 2 Tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 (3 pound) beef brisket
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor or blender, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. Cook at high pressure (15 psi) for 1 hour and 15 minutes.
- Remove from heat and allow the cooker to release pressure on its own for 15 minutes, then release any remaining pressure and remove the brisket. Serve hot, with tomatillo sauce on the side.
Serve with warm tortillas, avocado, and black beans.