Beef Brisket with Chipotle Tomatillo Sauce Recipe - Allrecipes.com
Beef Brisket with Chipotle Tomatillo Sauce Recipe
  • READY IN hrs

Beef Brisket with Chipotle Tomatillo Sauce

Recipe by  

"Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
  2. Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
  3. Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2009

Delicious, but yes, it was spicy. Thanks for the warning! I used half of the can of chipotles and it was still a little spicy but we loved it.

 
Most Helpful Critical Review
Oct 06, 2009

SUPER SPICY! My kids could not eat it. I tried to add several tablespoons of brown sugar to cut the spice, it didn't work. My husband and I loved it! We ate it with fried corn tortillas, guacamole and cheese. I served it with Chi Chi's corn mush/casserole - it was the perfect compliment of sweet to go with the spicy.

 

12 Ratings

Sep 18, 2009

This dish is fantastic. Very spicy, easy to make, the pressure cooker makes the brisket super-tender. A family pleaser.

 
Mar 10, 2011

I thought ( and so did my hubby and his friend, who are both foodies) that this was great!! I used a chuck roast instead of a brisket because it was on sale, and I cooked it in my crock pot. I did sautee the onions and garlic first, and seasoned and seared the meat as well before putting it in my crockpot on top of a layer of thick sliced potatoes and onions (you can remove them later if you want, but we kept it in the with shredded meat and it was awesome). I blended all of the ingredients following the recipe exactly except that i used 2 cans of tomatillo sauce instead of whole tomatillos and also i used dos equis amber to replace the water ( you could also use beef broth too, which I did add a bit of as well). Cooked for 5-6 hours. We made home made corn tortillas and black beans and rice. Finished off the rest of the Dos Equis...Awesome dinner!!! I will definately be making this again!!

 
Sep 11, 2011

I've made this with brisket and with pork tenderloin, and I prefer it with pork. I don't own a pressure cooker so I make it in the crockpot - turns out great. One can of chipotle peppers is really really spicy, so I use about half - still a little too much for me but Husband loves it. (he says the leftovers are even better the next day) Thanks!

 
Mar 20, 2013

I have a new pressure cooker and was looking for a fun recipe to try - and this was it! I couldn't find canned tomatillos at my grocer so we bought a pound of regular tomatillos - and that worked fine! Also, my pressure cooker isn't the type that goes on the stove, it is a stand alone unit and it didn't have a "medium" pressure setting - so I just cooked it on high for an hour instead and it was perfect! The chipotle spice was perfect for my husband and I - but if I cooked this for the kids I would need to cut WAY back :) - I will make this recipe again for sure. This would probably work with any large cut of meat - though the brisket was a great way to go. VERY minimal prep and the pressure cooker does the work for you. Wonderful!

 
Feb 04, 2012

We just got an electric pressure cooker so I tried this recipe. The only change I had to make was to use fresh tomatillos since I couldn't find canned (I softened them up in a skillet then followed the recipe). The brisket turned out tender, tasty and fast. Don't be afraid to use the entire can of chipotle peppers since the heat cooks out quite a bit. Excellent recipe but I think I'll keep making it with fresh tomatillos as they seemed to add a good tang to it!

 
Aug 13, 2011

No brisker available so we used top round and a pressure cooler. Just phenomenal!

 

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Nutrition

  • Calories
  • 809 kcal
  • 40%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 65.4 g
  • 101%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 1593 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Claudia
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