A flavorful beef brisket is slow-cooked to tender perfection and bathed in a smoky, zesty chipotle tomatillo sauce that adds a delicious kick. It’s a comforting dish that’s perfect for sharing with family and friends.
Prep Time15 min
Cook Time1 hr 15 min
Total Time1 hr 30 min
Difficulty
Hard
Simple Cooking Tips
Sear the beef brisket well on all sides before slow cooking to lock in juices and add flavor.
Use fresh tomatillos if possible for a brighter, more vibrant sauce.
Cook the brisket low and slow to ensure it becomes tender and easy to shred.
Ingredients
0/10
Why This Recipe Is So Good
This dish combines rich, melt-in-your-mouth beef with a smoky, tangy sauce that wakes up your taste buds. The balance of chipotle and tomatillo adds depth and a slight kick, making every bite exciting and comforting at the same time.
Step 1
Blend the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in a food processor until everything is nice and smooth. Set that flavorful sauce aside for now.
Step 2
Heat the olive oil in your pressure cooker over medium heat, leaving the lid off. Toss in the chopped onion and garlic, cooking and stirring until the onions turn translucent—this usually takes about 3 minutes.
Step 3
Once the onions are ready, add the brisket to the pot and sear it on both sides until it gets a nice brown crust. Pour the tomatillo sauce over the meat, then bring everything to a boil.
Step 4
Put the lid on the pressure cooker and wait until it reaches medium pressure. Lower the heat just enough to maintain that pressure, and let it cook for about 1 hour and 15 minutes.
Step 5
When the time's up, let the pressure release naturally—don’t rush it with the quick-release. Carefully take out the brisket and serve it hot, with the tangy tomatillo sauce on the side.
193
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Ideas For Every Meal
Serve with warm tortillas and a side of Mexican rice or black beans. Fresh cilantro and lime wedges on the side will add a refreshing touch. A simple avocado salad also pairs nicely to balance the smoky heat.
Leftover Care Tips
Let the brisket cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently to preserve moisture and tenderness.
Frequently Asked Questions
Can I use fresh tomatillos instead of canned?
Yes, use about 1.5 pounds of fresh tomatillos, husked and boiled until soft, then drained before blending.
What can I substitute for chipotle peppers in adobo sauce?
You can use smoked paprika and a small amount of chili powder for a milder flavor, but the chipotle adds a unique smoky heat.
How do I know when the brisket is fully cooked?
After pressure cooking for 1 hour and 15 minutes, the meat should be tender and easily pulled apart with a fork.
Can I cook this recipe in a slow cooker instead of a pressure cooker?
Yes, cook on low for 6 to 8 hours or until the brisket is tender, adding all ingredients at the start.
Is it necessary to sear the brisket before pressure cooking?
Searing adds flavor and color but can be skipped if you’re short on time.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I use a different cut of beef?
Yes, chuck roast or short ribs work well for slow cooking with this sauce.
What side dishes go well with this meal?
Rice, roasted vegetables, or warm tortillas complement the flavors nicely.
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