Master This Bourbon Braised Beef Brisket And Warm Corn Salad

bourbon

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity without the alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories while maintaining flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with a different flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

Heat a non-stick or cast iron pan to medium-high heat (8 out of 10).

Soak 4 dried guo chilies in hot water for 15 minutes, then remove seeds and place in a blender.

Score the fat cap of the brisket in a cross-hatch pattern to help render the fat.

Season both sides of the brisket with salt and black pepper.

Add olive oil to the heated pan and place the brisket fat side down to sear until lightly browned.

Flip the brisket to brown the other side lightly.

Chop 1 onion and smash 3 cloves of garlic, then add them to the pan to brown in the beef fat.

Transfer the brisket, onions, and garlic to a pressure cooker.

In the blender, combine the soaked guo chilies, bourbon, cider, honey, chocolate, juice from half an orange, oregano, and cumin, then blend until smooth.

Pour the blended mixture over the brisket in the pressure cooker.

Seal the pressure cooker and cook on the meat setting for about 90 minutes.

After cooking, carefully remove the brisket from the pressure cooker; it may fall apart due to tenderness.

Let the brisket rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens