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Ingredients
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2 (11 ounce) cans whole tomatillos, drained
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1 (7 ounce) can chipotle peppers in adobo sauce
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1 (8 ounce) can tomato sauce
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1 cup water
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2 teaspoons salt
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1 teaspoon brown sugar
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2 tablespoons olive oil
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1 yellow onion, chopped
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4 cloves garlic, chopped
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1 (3 pound) beef brisket
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
809 | Calories |
65g | Fat |
13g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 809 | |
% Daily Value * | |
Total Fat 65g | 84% |
Saturated Fat 25g | 123% |
Cholesterol 164mg | 55% |
Sodium 1593mg | 69% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 40g | 79% |
Vitamin C 6mg | 6% |
Calcium 63mg | 5% |
Iron 5mg | 26% |
Potassium 888mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.