Pressure cooker? Boneless Rolled Brisket?

Question

I am not very good at cooking a 'joint' of meat' It always comes out dry and chewy and I therefore don't attempt it anymore. I love using a pressure cooker and have a big old one that I use a lot for various things. I have just put the above mentioned nicely rolled lean bit of beef that weighs about 1 kilo (or 1.5 lbs) into a liquid of fried onions and garlic, dash red wine, 1/2 cup orange juice and black pepper, salt and fresh chives... the smell is wonderful. My question is, will it stay in that meshy stocking thing and how long do you reckon I should cook it for so that its tender and not like a bit of leather. I intend to let it cool, slice it and use the juices to make a mushroom sauce and put it in the oven for a bit to thicken it up.

Answer 1

Brisket needs long, slow cooking, which makes it ideal for a pressure cooker. I would cook it part way in the PC and then put it in the oven to brown. This way the meat will be juicy and very tender.

Beef is spoilt if it is overcooked, that is why steaks are best bloody. Women tend not to like the blood, overcook it and end up with shoe leather.

I cook boiling fowls in my pressure cooker for curries and pies.

I pay £2.50 for a big boiler that feeds 6 easily. Skin it before you cook it and the meat is so tender.

Answer 2

Plain Pot Roast



Heat cooker to high, add 3 Tbs. oil and brown a 3 lb. roast on all sides. Place cooking rack and roast in cooker. Season roast with salt and pepper. Add 1 onion, chopped, 1 bay leaf, and 1 1/2 cups water. Pressure 35 minutes and let pressure drop of it's own accord. I like to add some beef bullion to the water, or beef stock base that I get at Sam's club. Reduce salt if using this.

Answer 3

It seems like a lot of trouble to go to-fish is easily cooked under the broiler in just minutes. Same with vegetables-easily steam on stovetop or in microwave. Add a squeeze of lemon juice and a little butter if desired to either or both and you have a tasty simple meal.

Answer 4

I would say about 1 hour in cooker. but. if roasting a joint of beef try adding water to your baking tin u get a very moist joint of beef and it makes great gravy, also i add carrots and onion with the joint ."""""""""""""""

Answer 5

You should try "Smoke'n" a "Joint" of meat.

Whatever "joint" of meat' means ?



That's how they do Brisket in Texas - you reckon ?

only not with a 1.5 lbs. piece off the Brisket.



"Lets see" ? if you had a whole Brisket, the entire chest of a steer, in a smoker, duration of cooking would be ?.............................

8 maybe 10 maybe 12 maybe 15 or more hours, depends just how "Deep In The Heart-A" y'all might be ?



However, for a 1.5 lbs. "so - called" Brisket, in a pressure cooker with all them there

"liquids" n' stuff , "wine" n' all that, duration of

"smokin", excuse me, duration of pressure cooking would be ?........................................

Sorry, I havn't the slightest clue ?

Maybe if it was a "Dutch" oven with some "Chuck" in it ?



Let me know if u wanna know some of the history of B.B.Q.'d Brisket in Tx.