INGREDIENTS
- 1kg beef brisket or short ribs
- 1 tbsp oil
- 1 small red onion, finely chopped
- 3 cloves garlic, crushed and finely chopped
- 2 tsp smoked paprika
- 1 tsp ground fennel seeds
- 3 tsp red wine vinegar
- 6 tbsp BBQ sauce
- 2 tbsp brown sugar
- Juice of ½ lemon
- 1 cup coke cola
- Spice rub
- 1 tbsp paprika
- 1 tbsp thyme
- 1 tbsp rosemary
- ½ tbsp Cayenne pepper
DIRECTIONS
- Make the spice rub by combining all the ingredients in a mixing bowl. Spread over the brisket and refrigerate overnight.
- Using your Pressure Express Digital Pressure Cooker, select the SAUTÉ setting then press the START/CANCEL button to commence cooking process.
- Preheat removable cooking bowl for 3 minutes and then add half the oil and sauté onion and garlic for 3 minutes. Add the remaining ingredients, starting with the dry spices, mix well. Add the beef brisket and securely place and seal the lid onto the pressure cooker. Press START/CANCEL button to deselect setting and Select POT ROAST setting then press START/CANCEL button.
- Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid and season with salt and pepper. Place the brisket on a board and slice into large pieces, pour sauce over the top
- Serve with roasted potatoes or mashed potatoes and beans.
TIP: If using a slow cooker, heat bowl, add oil and sauté the onion and garlic. Add all remaining ingredients to the slow cooker bowl and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.