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. ---------------------------------------------------------------------------
Nutrition
Ingredients
