Beef Brisket With Barbecue Sauce, Vidalia Onions & Carrots
1-3 pound first cut beef brisket, trimmed
Salt and pepper
Flour for dredging
1 tablespoon vegetable oil
1-8 ounce can tomato sauce
1/2 cup canned low sodium beef broth
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon coarsely chopped garlic
1/2 teaspoon dried thyme leaves
1 bay leaf
2 medium Vidalia onions sliced into 1-1/2 inch wedges
1/2 pound baby carrots
1 tablespoon minced parsley
For the pressure cooker: Season brisket with salt and pepper and lightly dredge in flour. Heat oil in a 5-7 quart pressure cooker over high heat. When hot, add brisket and brown on both sides. Adjust heat to medium high or medium if necessary. Add tomato sauce, broth, vinegar, Worcestershire sauce, garlic, thyme and bay leaf.
Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure. Cook for 1 hour and shut off heat and let pressure release naturally, about 15-20 minutes. Open lid, and add sliced onions and carrots. Lock lid in place and bring to high pressure. Maintain high pressure and cook for 6 minutes. Shut off heat and quick pressure release.
Remove meat and vegetables and transfer to a plate and cover with foil. Discard bay leaf from sauce and reduce sauce until thickened over medium high heat. Season to taste. Slice brisket against the grain and serve with vegetables. Pour the sauce over the meat and serve with mashed potatoes. Sprinkle with parsley.