Ingredients
1 onion, minced
3 cloves garlic, minced
1 serrano chili, seeded and minced
1-1/2 Tbsp. brown sugar
1 Tbsp. chili powder
1 Tbsp. apple cider vinegar
1 tsp. cumin
1 tsp. salt
1/8 tsp. pepper
3 lbs. beef brisket, trimmed
2 Tbsp. vegetable oil
14 oz. can Mexican style diced tomatoes, undrained
2 onions cut into wedges
Preparation
Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, salt, and pepper in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat or use “brown function”. Cook meat uncovered 6-8 minutes, turning to brown both sides. Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges, then cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat.
