Pressure Cooker Barbecue Brisket Sandwiches
(Sandwich/Main Dish)

INGREDIENTS

1 cup sliced onion, separated into rings
3/4 cup bottled chili sauce
1/2 cup beer
1 tablespoon Worcestershire sauce
1 (2 1/2-pound) beef brisket
1 teaspoon black pepper
4 garlic cloves, minced
1/4 cup packed brown sugar
8 (2 1/2-ounce) submarine rolls

DIRECTIONS

Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.

Trim fat from brisket. Cut brisket in half crosswise. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.

Calories: 494 (28% from fat). Fat: 15.2g (sat 4g,mono 4.9g,poly 0.4g). Protein: 33.2g. Carbohydrate: 54.2g. Fiber: 0.9g. Cholesterol: 79mg. Iron: 5.9mg. Sodium: 886mg. Calcium: 43mg.

SERVINGS: 16

Recipe from Cooking Light, APRIL 2000.