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Southwest Beef Brisket

“This is a big favorite, especially for get-togethers on game day. I like to serve it on rolls with three-bean salad and potato or macaroni salad. But you can also serve it over rice. I even like it cold.”—Traci K Wynne, Denver, Pennsylvania
  • Total Time
    Prep: 25 min. + marinating Cook: 55 min.
  • Makes
    8 servings


  • 1 fresh beef brisket (3 pounds)
  • 1 small onion, finely chopped
  • 1 serrano pepper, seeded and minced
  • 4 teaspoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 4 teaspoons canola oil
  • 2-1/2 cups water
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 1 medium onion, sliced


  • Cut brisket in half. In a large resealable plastic bag, combine the chopped onion, serrano pepper, brown sugar, chili powder, vinegar, garlic, salt and cumin. Add the brisket; seal bag and turn to coat. Refrigerate overnight.
  • In a pressure cooker, brown brisket in oil on all sides. Add the water, tomatoes and sliced onion. Close cover securely according to manufacturer’s directions.
  • Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 55 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Remove beef to a platter; serve with tomato mixture.
Editor’s Note: This is a fresh beef brisket, not corned beef. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts
1 each: 271 calories, 10g fat (3g saturated fat), 72mg cholesterol, 500mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

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