View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Pressure Cooker Brisket Peppered Beef Recipe

The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.

The process is pretty simple. Take some brisket (a chuck roast would also work) and sear it on both sides. Lightly caramelize some carrots, red peppers, and onion in the base of the pressure cooker then add the brisket back to it.

Add the ingredients for the sauce, in this case it was sesame oil, minced ginger, Worcester sauce, rice vinegar, soy sauce, chicken stock and sriracha. Give it a good stir then seal the pressure cooker, bring it to pressure, and cook for about 60 minutes.

Once it was cooked I let the pressure release naturally then I removed the brisket from the pressure cooker and shredded it. I like to leave most of the fat on the brisket because it adds so much flavor, but you can remove it if you prefer.

For the sauce, I added some xanthan gum and Ultra-Sperse to the vegetables and juices in the pressure cooker and pureed it all together until it was smooth. If you prefer, you can always blend in flour or corn starch and it will work fine as well. Just make sure you bring the mixture to a boil after adding the starch, something you don't have to worry about with the xanthan gum and Ultra-Sperse.

To serve the meat, I lightly browned some onions, red and yellow peppers, and mushrooms and tossed them with the shredded beef and some of the sauce. I added a healthy amount of freshly ground black pepper and served it alongside a simple cucumber salad.

I served it with a super simple cucumber salad to add some crunch and brightness to the dish.

All-in-all it's a pretty easy meal to put together and the resulting taste is much better than the inexpensive Chinese take out food you're probably used to!

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the pressure cooked brisket peppered beef recipe you can check out the following.

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Pressure Cooked Peppered Brisket Recipe

  • Published: November 5, 2016
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 90 Minutes
  • Serves: 4 to 6

Ingredients for Pressure Cooked Peppered Brisket Recipe

Pressure cooked pepper steak vert2
  • For the Pressure Cooked Brisket

  • Canola Oil
  • 3 pounds brisket
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, peeled and diced
  • 1 tablespoon sesame oil
  • 2 tablespoons minced ginger
  • 1 tablespoon Worcester sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 cup chicken stock
  • 1 tablespoon sriracha
  • For the Mixed Vegetables

  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 10 to 15 baby bella mushrooms, sliced
  • For the Cucumber Salad

  • 3 baby cucumbers or 1 large cucumber, sliced
  • 2 hot red peppers or jalapenos, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper
  • For the Peppered Beef Sauce

  • Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients for more information.

  • 500 grams liquid and vegetables from Pressure Cooked Brisket
  • 2.5 grams Ultra-Sperse, 0.5% - optional
  • 1 gram xanthan gum, 0.2% - optional

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Pressure Cooked Peppered Brisket Recipe

For the Pressure Cooked Brisket

At least 90 minutes before serving

Salt and pepper the brisket.

Heat oil in a pressure cooker over medium-high heat. Sear the brisket until browned on all sides. This can be done in batches if there isn't enough room in the pressure cooker. Remove the meat from the pressure cooker.

Add oil to the pressure cooker along with the onion, red pepper and carrots. Cook until softened, about 10 to 15 minutes. Add the brisket back to the pressure cooker, settling it into the vegetable mixture. Add the remaining Pressure Cooked Brisket ingredients.

Pressure cooker brisket ingredients being added

Seal the pressure cooker, bring to full pressure (15 psi), and cook for 60 minutes.

While the brisket is cooking, you can make the cucumber salad and mixed vegetables.

After 60 minutes, remove the pressure cooker from the heat and let it depressurize naturally. Take the brisket out of the pressure cooker and pull it apart using a fork, or roughly chop it with a knife.

The brisket can be kept for several hours or in the refrigerator for several days.

Pressure cooker brisket shredding

For the Mixed Vegetables

At least 30 minutes before serving

Place some oil in a pan and heat over medium-high heat. Add the onion then salt and pepper it. Cook until it just starts to brown, about 10 to 15 minutes. Remove the onion from the heat and set aside.

Repeat the above process for the peppers, then the mushrooms.

This process can be done ahead of time and then reheated once the meat is done.

For the Cucumber Salad

At least 20 minutes before serving

Combine the cucumbers with the other ingredients and mix well.

This can be done ahead of time and stored on the counter for an hour or two, or in the refrigerator for about 5 hours.

For the Peppered Beef Sauce

At least 10 minutes before serving

Take 500 grams of liquid and vegetables from the pressure cooker and combine them with the xanthan gum and Ultra-Sperse. Blend well using an immersion blender or standing blender. You can add more xanthan gum and/or Ultra-Sperse to thicken the sauce as much as you want. For a more traditional sauce you can blend in corn starch or flour and bring it to a boil.

The sauce can be kept for several hours or in the refrigerator for several days.

Pressure cooker brisket blending sauce

To Assemble

Combine the shredded beef with the mixed vegetables and a spoonful of the peppered beef sauce. If they have cooled off you can reheat them in a pan.

Pressure cooker brisket assembly

Add a good helping of freshly ground black pepper. Place the meat and vegetables on a plate next to the cucumber salad then serve.

Pressure cooked pepper steak close

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this recipe?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Pressure Cooker Brisket Peppered Beef Recipe

PT90M 4 to 6 Ingredients: Canola Oil 3 pounds brisket 1/2 onion diced 1/2 red bell pepper diced 2 carrots peeled and diced 1 tablespoon sesame oil 2 tablespoons minced ginger 1 tablespoon Worcester sauce 1 tablespoon rice vinegar 2 tablespoons soy sauce 1/4 cup chicken stock 1 tablespoon sriracha 1 onion chopped 1 red pepper chopped 1 yellow pepper chopped 10 to 15 baby bella mushrooms sliced 3 baby cucumbers or 1 large cucumber sliced 2 hot red peppers or jalapenos minced 1 tablespoon rice vinegar 1 tablespoon sesame oil Salt and pepper 500 grams liquid and vegetables from Pressure Cooked Brisket 2.5 grams Ultra-Sperse 0.5% - optional 1 gram zanthan gum 0.2% - optional
4.4815 stars - based on 27 reviews
This pressure cooker brisket peppered beef recipe is a great dish that's full of flavor. It's also pretty easy to make, allowing you to have it on any night of the week.
1 Serving