Pressure Cooker “BBQ” Brisket

bbqbriskmacncheeseburgInspired by this picture of a decadent BBQ Brisket Macaroni & Cheese Burger, tweeted out yesterday by @FoodPorn, which, while it looks like an orgasm in food form, few of us could actually take down in a single seating, I went to the internet to find the recipe so I could surprise my husband with this culinary monstrosity.

But, lo and behold, there was no credit for the photo, and no linked recipe.  What’s a Food-a-holic to do?  Careful deconstruction of the photo and reconstruction using my favorite recipes for the parts, of course!

So, obviously there is a pile of gorgeous, juicy BBQ’d Brisket piled on top of what looks like a lightly toasted brioche bun.  I see some beautiful, but not overly gooey macaroni and cheese and a hint of coleslaw spilling out the side, but what I am not seeing is a burger patty.  Hmmm.

After carefully considering my options I went to my recipe file to start on the main ingredient:  the BBQ Brisket.  Because I am still essentially confined to my bed or a recliner with my leg elevated from my surgery 10 days ago, manning the BBQ is out of the question, so plan B is immediately enacted: Pull the pressure cooker out of the cupboard!

Lucky for me (and hopefully for you!), Emeril Lagasse has recipes adapted for using the pressure cooker on his website, and brisket happens to be one of them!

Emeril’s Fastest BBQ Brisket

  • 4 1/2 pounds beef brisket, trimmed and quartered
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon sweet paprika
  • 1 tablespoon dry mustard
  • 1 teaspoon chili powder
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 1 medium yellow onion, diced
  • 6 cloves garlic, sliced
  • One 12-ounce bottle lager beer
  • 1 cup your favorite barbecue sauce
  • 1/4 cup light brown sugar
  • Brioche or slider buns for serving
  • your favorite coleslaw for serving (we’ll be using my recipe for coleslaw: Lisa’s Kicked Up Memphis Coleslaw)
  • Place the brisket in a large bowl, add the Worcestershire sauce, paprika, mustard, chili powder, and 2 tablespoons of the olive oil, and toss. Let the brisket marinate for 30 minutes at room temperature.
  • When ready to cook, season the beef with the salt.
  • Set a 6-quart pressure cooker to the “browning” program. When it is hot, add the remaining 2 tablespoons olive oil and brown the beef in batches. As it is browned, transfer the beef to a baking sheet and set aside.
  • When all the brisket is browned, add the onion and garlic to the pressure cooker and cook for 6 minutes, or until the onion is soft and slightly translucent. Return the beef to the pressure cooker and add the beer, barbecue sauce, and brown sugar. Close and lock the lid, and set to “high pressure” for 1 1/2 hours.
  • Open the pressure release valve, allow the steam to escape, and carefully unlock and open the lid. Transfer the beef to a baking sheet, and when it is cool enough to handle, thinly slice it across the grain.
  • Set the pressure cooker to the “simmer” program. Return the beef and any accumulated juices to the cooker and cook for 15 to 20 minutes.
  • Serve the brisket on slider buns, topped with the coleslaw.
  • The brisket can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

If you are going to also add macaroni and cheese, as in the photo above and like I am, I will be using my recipe for Fired-Up Mac & Cheese.

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This Sauce Has Balls

saucehasballsMy husband, although his Mother was 100% Italian, doesn’t care for much sauce on his pasta.  I, on the other hand, love a thick meaty sauce, no matter what style noodle (even gluten free) we are eating.

I’m in the mood for spaghetti which means sauce that’s nice and meaty, with extra spicy balls for good measure.  Just the way I like it.  😉

Hearty Pasta Sauce with Balls

  • 1 lb  Fresh Ground Pork Sausage
  • 1 lb  Fresh Ground Sirloin (90/10 or 85/15)
  • 1 1/2 TBLS Salt-Free Garlic & Herb Blend Seasoning (Mrs Dash or McCormick Perfect Pinch)
  • 1 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • 1 TBLS Garlic Powder
  • 1/4 Cup Grated Parmesan Romano Cheese
  • 1 TBLS Olive Oil
  1. In stand mixer, combine the pork and beef.
  2. Add the spices and cheese and mix until well combined.
  3. Pre-heat 1 TBLS Olive Oil in the pressure cooker pan. Set the machine to the Brown.
  4. Remove 1/2 of the meat mixture from the bowl and place in pressure cooker pan set to Brown.  Cook with the lid open, stirring to break the meat up, for 5-7 minutes then remove and drain off the fat.
  5. Replace pan on pressure cooker base and set to the Brown setting.
  6. Add the following to the pan, in order:
  • 1 TBLS Olive Oil
  • 3 Stalks Celery, finely diced
  • 1/2 Medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  1. When pressure cooker returns to temperature, cook for 6-8 minutes until vegetables are soft and onions are translucent.
  2. While vegetables are cooking, add 1 egg to the reserved half of the uncooked meat.  Form inch to inch and a half balls and set aside.
  3. Add 1 Can (6 oz) Tomato Paste to the vegetables, stirring until combined.
  4. Add 2 Cans (14.5 each) Diced Fire Roasted Tomatoes (with the juice) and stir well.
  5. Return the cooked meat to the pan.
  6. Add 1 Cup Good Red Wine (If you wouldn’t drink it, don’t cook with it!)
  7. Stir and add the meatballs to the pan.
  8. Close the pressure cooker, set to high and cook the sauce for the full 10 minute cycle.
  9. Let the pressure return naturally then serve over cooked pasta with garlic bread.

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