Veal Brisket in a Pressure Cooker Fast Easy and Wonderful
Transform your weeknight dinners with this irresistibly tender Veal Brisket in a Pressure Cooker—a fast, easy, and downright wonderful recipe that will have your taste buds dancing! This savory dish features a succulent 2-pound veal brisket, seared to golden perfection and pressure-cooked in a rich blend of red wine, beef stock, and aromatic vegetables like onions, carrots, and celery. Infused with earthy rosemary and bay leaves, the brisket absorbs layers of flavor in just under an hour. With minimal prep time and the magic of a pressure cooker, this one-pot wonder delivers the comforting essence of a slow-cooked meal in a fraction of the time. Perfect for cozy family dinners or impressing guests, serve it up with its velvety sauce draped over tender slices of veal. Easy, quick, and flavor-packed—this recipe will be your go-to for hearty and elegant meals.
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Recipe Information
Ingredients
- 2 pounds veal brisket
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup red wine
- 3 medium carrots
- 2 celery stalks
- 2 bay leaves
- 1 sprig fresh rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Pat the veal brisket dry with paper towels and season it evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Set the pressure cooker to sauté mode, add the olive oil, and let it heat up for a minute.
Sear the veal brisket in the pressure cooker for 3-4 minutes on each side, or until golden brown. Remove the brisket and set it aside.
Chop the onion and mince the garlic cloves. Add them to the pressure cooker and sauté for 3-4 minutes, stirring occasionally, until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Add the beef stock, bay leaves, rosemary, and the remaining 0.5 teaspoon of salt. Stir to combine.
Peel and cut the carrots into chunks, and chop the celery into pieces. Add the carrots and celery to the pressure cooker.
Return the veal brisket to the pressure cooker. Nestle it into the liquid and vegetables.
Seal the pressure cooker and cook on high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then carefully use the quick release to release any remaining pressure.
Open the lid and remove the bay leaves and rosemary sprig. Adjust seasoning with additional salt and pepper to taste, if necessary.
Slice the veal brisket against the grain and serve it with the carrots, celery, and sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 25.8 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4429 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
