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Veal Brisket in a Pressure Cooker – Fast, Easy and Wonderful

The aroma of simmering meat, garlic, and onions always takes me back to my grandmother’s kitchen. Her brisket was legendary – tender, flavorful, and the centerpiece of every holiday meal. The only drawback? It took hours to achieve that melt-in-your-mouth perfection. This pressure cooker version captures all that nostalgic goodness, but in a fraction of the time, proving that even the most cherished recipes can benefit from a little modern ingenuity.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 3-4
Dietary Type: Not specified

Ingredients

3 lbs veal brisket
3 tablespoons light olive oil
½ cup flour
3 shallots
1 sweet onion
6 garlic cloves
1 teaspoon thyme
½ teaspoon salt
½ teaspoon pepper
½ cup red wine
2 cups beef broth

Equipment Needed

Pressure Cooker
Nonstick Pan
Cutting Board
Knife

Instructions

Begin by preparing the veal brisket. Trim off any visible fat from the surface of the brisket. This step is crucial for preventing a greasy final result.
Next, prepare the aromatics. Chop the shallots, garlic, and sweet onion into small pieces. Set them aside in a bowl; they’ll be added to the pressure cooker later.
Dredge the trimmed brisket in flour, ensuring it’s evenly coated. This will help create a beautiful crust when searing and will also thicken the gravy.
Heat the light olive oil in a nonstick pan over medium-high heat. Ensure the pan is hot before adding the meat.
Brown the floured brisket on both sides in the hot oil. This step, known as the Maillard reaction, is essential for developing deep, rich flavors. It should take about 3-5 minutes per side.
Remove the browned brisket from the pan and set it aside. Don’t wipe the pan; all those flavorful browned bits will add depth to the sauce.
In the same pan, sauté the chopped garlic, onions, and shallots until they are lightly browned and softened. This usually takes about 5-7 minutes. Stir frequently to prevent burning.
Now, it’s time to assemble everything in the pressure cooker. Place the sautéed garlic, onion, and shallots in the bottom of the pressure cooker.
Nestle the browned brisket on top of the aromatics.
Add the remaining ingredients: thyme, salt, pepper, red wine, and beef broth. Ensure the brisket is mostly submerged in the liquid.
Close and lock the pressure cooker lid according to the manufacturer’s instructions.
Cook under high pressure for 45 minutes.
After 45 minutes, turn off the heat and allow the pressure to come down slowly and naturally. Do not force release the pressure, as this can affect the tenderness of the meat.
Once the pressure has completely released, carefully open the pressure cooker.
Remove the brisket from the cooker.
Slice the brisket against the grain into thin slices. This is crucial for achieving maximum tenderness.
Return the sliced brisket to the gravy in the pressure cooker, allowing the slices to soak up the flavorful sauce.
Serve hot over noodles or your favorite side dish.

Expert Tips & Tricks

For an even richer gravy, consider adding a tablespoon of tomato paste to the vegetables as they sauté.
If the gravy is too thin after cooking, you can thicken it by simmering it on the stovetop with the pressure cooker lid off. You can also create a slurry with a tablespoon of cornstarch and a tablespoon of cold water, then whisk it into the simmering gravy.
Don’t be afraid to experiment with different herbs. Rosemary, bay leaf, or a pinch of smoked paprika can add unique flavors.
For a deeper, more complex flavor, marinate the brisket in the red wine and herbs for at least 2 hours, or even overnight, before cooking.
To ensure the brisket is cooked to perfection, use a meat thermometer. It should reach an internal temperature of around 203°F (95°C) for optimal tenderness.

Serving & Storage Suggestions

Serve the Veal Brisket hot, ladled generously over egg noodles, mashed potatoes, or creamy polenta. Garnish with fresh parsley or a dollop of sour cream for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the brisket and gravy separately in freezer-safe containers for up to 2-3 months.

To reheat, thaw frozen brisket and gravy overnight in the refrigerator. Reheat gently on the stovetop over low heat, or in the microwave, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	933.1 kcal	N/A
Calories from Fat	404 g	43%
Total Fat	44.9 g	69%
Saturated Fat	14.8 g	73%
Cholesterol	372.6 mg	124%
Sodium	1362.6 mg	56%
Total Carbohydrate	26 g	8%
Dietary Fiber	1.4 g	5%
Sugars	1.9 g	7%
Protein	93.3 g	186%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Lamb Brisket: Substitute lamb brisket for veal for a richer, gamier flavor.
Vegetarian Option: Use a hearty vegetable like portobello mushrooms or seitan as a substitute for the brisket. Brown it well and follow the rest of the recipe. Use vegetable broth instead of beef broth.
Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Herb Variations: Experiment with different herbs such as rosemary, oregano, or a blend of Italian herbs.
Wine Substitution: If you don’t have red wine on hand, you can substitute with an equal amount of beef broth or balsamic vinegar.
Root Vegetables: Add carrots and celery to the pot along with the onions and shallots for added flavor and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of veal?
A: While brisket is ideal for its richness and ability to become tender, you could experiment with other cuts like veal shoulder, but cooking times may need adjustment.

Q: Can I make this in a slow cooker instead of a pressure cooker?
A: Yes, you can. Brown the brisket as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the brisket is very tender.

Q: How do I know when the brisket is done?
A: The brisket is done when it’s easily pierced with a fork and pulls apart with minimal effort. An internal temperature of 203°F (95°C) is a good indicator.

Q: Can I add vegetables to the pressure cooker?
A: Absolutely! Add root vegetables like carrots, potatoes, or parsnips in the last 20 minutes of cooking to prevent them from becoming too mushy.

Q: What if I don’t have shallots?
A: If you don’t have shallots, you can substitute them with another small sweet onion or an equivalent amount of yellow onion.

Final Thoughts

This Veal Brisket recipe is more than just a quick and easy meal; it’s a celebration of flavor and tradition, adapted for the modern kitchen. I encourage you to try this recipe and experience the satisfaction of a perfectly tender, flavorful brisket in a fraction of the time. Don’t hesitate to experiment with variations and share your feedback. Consider pairing it with a crusty bread for soaking up the delicious gravy, and a robust red wine to complete the experience. Happy cooking!

Veal Brisket in a Pressure Cooker – Fast, Easy and Wonderful Recipe