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Sweet and Tangy Barbecue Brisket Sliders Democrat and Chronicle 4-pound brisket, trimmed of fat, cut into 3 or 4 pieces Kosher salt and ground black pepper 2 Tbsp. canola or vegetable oil 2 cups water 15-ounce can tomato sauce ½ cup ketchup ½ cup packed brown sugar ½ cup apricot preserves ¼ cup cider vinegar 1 tsp. cumin 1 tsp. mustard powder 1 tsp. smoked paprika 1 tsp. garlic powder Slider buns Season the brisket on all sides with salt and pepper. In a large pressure cooker over medium-high, heat the oil. When the oil is hot, add the brisket and sear for 2 to 3 minutes per side, or until well browned. Meanwhile, in a medium bowl, whisk together the water, tomato sauce, ketchup, brown sugar, apricot preserves, vinegar, cumin, mustard powder, paprika and garlic powder. Once the brisket has been seared, add the tomato sauce mixture to the pressure cooker. Move the brisket pieces around to ensure the liquid is both under and over it. Attach the cover of the pressure cooker and seal according to maufacturer directions. Bring up to pressure, then adjust the burner temperature to maintain medium-high pressure. Cook for 1½ hours. Remove the pressure cooker from the heat and place in the sink under cool running water. Once the pressure cooker has cooled enough to open, remove the lid. Test the meat; it should be fork tender. Carefully transfer the meat to a platter and use 2 forks to pull it apart into bite-size chunks. Meanwhile, return the cooker to the heat and simmer, uncovered, until the liquid has reduced and thickened. Return the shredded brisket to the cooker and toss well. Serve with slider buns. Note: If, like me, you don't have a pressure cooker, it takes a little longer. According to Ruth Reichl in the Gourmet Cookbook, a 3½ to 4-pound brisket, brought to a boil on top of the stove (after browning it well on all sides) and then put into the middle of a 350o oven will be very tender in 3 to 3½ hours. Additionally, let the meat cool in the sauce, uncovered, for 30 minutes before you slice (or shred) it. She also recommends braising it 2 days ahead. After it has cooled in the sauce, cover it with parchment paper or wax paper, then the lid and refrigerate. To serve, slice, spoon the sauce over and reheat in a 325o oven for 45 minutes. Further Note: There are two brisket cuts: The more marbled piece at the thicker, "front" end, usually used for smoking, and a thinner, flatter, leaner piece at the other end. Either will work and if you have refrigerated it you can easily remove any solidified fat before reheating it. |
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