Beef Under Pressure 2 Recipe

Name: Beef Under Pressure 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Italian salad dressing mix (cheapest); ½ cup red wine vinegar; ⅔ cup oil (I used olive); 6 cloves pickled garlic (see my recipe hint hint, or so); 2 small fresh briskets, about 3 lbs total,well trimmed; 23 can diced tomato (cheapest); ⅔ cup med dice mirepoix; ⅓ cup med dice bell pepper; 2 white onions or 2 brown onions, cut in eighths; 3 -4 carrots, cut in 2 inch chunks; 3 red potatoes, good sized chunks; 1 box button mushroom, mixed size pieces; 1 can low sodium chicken broth or 1 can beef; ⅓ cup port wine or ⅓ cup madeira wine; ½ teaspoon kosher salt; ½ teaspoon dry oregano; ½ teaspoon rosemary; ¼ teaspoon ground black pepper

Servings: persons

1 package Italian salad dressing mix (cheapest)
½ cup red wine vinegar
⅔ cup oil (I used olive)
6 cloves pickled garlic (see my recipe hint hint, or so)
2 small fresh briskets, about 3 lbs total,well trimmed
23 can diced tomato (cheapest)
⅔ cup med dice mirepoix
⅓ cup med dice bell pepper
2 white onions or 2 brown onions, cut in eighths
3 -4 carrots, cut in 2 inch chunks
3 red potatoes, good sized chunks
1 box button mushroom, mixed size pieces
1 can low sodium chicken broth or 1 can beef
⅓ cup port wine or ⅓ cup madeira wine
½ teaspoon kosher salt
½ teaspoon dry oregano
½ teaspoon rosemary
¼ teaspoon ground black pepper

1
Make up the marinade, I zapped it with the imersion blender without the garlic.
2
Really trim the brisket get most of that fat-n-silver skin off.
3
Bag the trimmed briskets with the marinade and the garlic& keep it overnight.
4
Get that pressure cooker HOT and sear the brisket in a bit of oil.
5
Add everything but the carrots, potatoes, mushrooms& half the onions, add enough of the stock to not quite cover the meat.
6
Cook under pressure for 30 minutes.
7
Fast cool under cold water.
8
Add the veggies and move around to mix.
9
Cook under pressure another 18 minutes.
10
Fast cool, remove the meat for sliceing, and seperate out the larger chunks of carrot, potato, and mushroom.
11
Use the immersion blender or blend in a blender to get the gravy fairly smooth and not quite thick enough to stand a spoon.
12
If it isn't thick enough, add some more of the potato, carrot, and mushroom.
13
Check for proper salt and pepper.
14
Slice the brisket, say a quarter inch or so, whatever works.
15
Bag in one or two serving portions with the gravy.
16
Freeze the bags for boil and serve.
17
Those reserved veggies go well with the remainder of the meat and gravy.

1067

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 package Italian salad dressing mix (cheapest), ½ cup red wine vinegar, ⅔ cup oil (I used olive), 6 cloves pickled garlic (see my recipe hint hint, or so), and more.

Yes, Beef Under Pressure 2 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Under Pressure 2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions