PRESSURE COOKER BEEF BRISKET

Ingredients

• 4 lb (2 kg) boneless beef brisket, cut into 6 pieces
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp canola oil
• 1/2 cup dry red wine*
• 4 cups chopped onions (1 inch)*
• 2 cups chopped celery (1 inch)*
• 1 cup no-salt-added beef broth*
• 6 cloves garlic*
• 4 bay leaves*
• 1 sprig fresh rosemary or 1 tsp dried rosemary, crumbled*

Directions

1. Sprinkle brisket with salt and pepper.
2. Heat oil in a 6 quart pressure cooker over medium-high heat. Add brisket in batches and brown on all sides.
3. Transfer brisket to a plate; set aside.
4. Add wine to pressure cooker and cook, stirring, until wine is reduced by half. Add onions, celery, broth, garlic, bay leaves and rosemary; stir to combine.
5. Return brisket and any accumulated juices to pressure cooker. Cover with lid and lock it in place. Bring to high pressure over high heat.
6. Cook for 1 hour, adjusting heat as needed to maintain high pressure.
7. Carefully remove from heat and allow steam to release naturally. This may take 15 minutes.
8. Wearing oven mitts, carefully open lid away from yourself to protect from steam.
9. Transfer brisket to a cutting board; discard onion mixture or reserve for another use. When cool enough to handle, use two forks to shred brisket. There should be about 8 cups.