30-60 min4-6 servingsAmerican

Brisket Skewers

By Bruce Weinstein and Mark Scarbrough

4-6 servings

30-60 min

Medium

Recipe Details

Course: Main Dishes

Difficulty: Medium

Prep Time: 10 min

Cook Time: 50 min

Total Time: 30-60 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Yield: 4-6 servings

Ingredients

2 lbs flat- or first-cut lean brisket
1 tbsp mild smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp table salt
12-16 bamboo or metal skewers
1 cup Water
3 1/2 ounce liquid smoke

Here’s something we can only do in a multi-cooker: tenderize brisket enough that it can be served as skewered cubes on kebabs. We use liquid smoke to give the brisket a smokehouse flavor, then crisp the skewers in a grill pan or on the grill until they’re an unbelievable combination of fatty brisket and tender beefiness. Use short skewers. You may need to break standard bamboo skewers in half; watch out for splinters. But there’s not much else to do. Maybe provide a dip for the skewers? How about barbecue sauce, ketchup, honey mustard, or even a creamy sour cream and horseradish sauce? Oh, and beer. Not in the cooker. You’ll need a cold beer in your hand.

INSTRUCTIONS

Toss the brisket cubes, smoked paprika, onion powder, garlic powder, and salt in a large bowl until the meat is evenly and thoroughly coated. Thread two cubes onto each of the skewers.
Pour the water and liquid smoke into a the cooker. Set a heat- and pressure-safe trivet in the pot. Pile the skewers onto the trivet. Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 42 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 50 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot.
Heat a large cast-iron grill pan over medium-high heat until smoking or brush the grill grates and prepare the grill for high heat cooking directly over the heat source. Grill the skewers (in batches in the grill pan) until crisp and browned, about 2 minutes, turning occasionally.

Notes

Beyond
• For a 3-quart cooker, use 1 cup water but halve the remaining ingredients.
• For an 8-quart cooker, you must use 2 cups water and increase the remaining ingredients by 50 percent—or simply increase the water to 2 cups (while keeping the stated amounts of the other ingredients).
• Serve the skewers with salsa verde, regular salsa, or even barbecue sauce for dipping.
• Make these skewers ahead of time. Cook them through step 4, then cool for a few minutes with the pot open. Use kitchen tongs to remove the trivet underneath them, then store the skewers (and meat) right in the steaming medium. Cool for 20 minutes, then remove the insert from the machine, cover the insert with plastic wrap, and store it in the fridge for up to 24 hours. Grill the skewers as extra minute or so to warm them up.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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