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.
Scale toservings (original: 4)
Ingredients
Brisket
(cut into 1 1/2 inch cubes)
1.0 tbsp
Smoked Paprika
1.0 tsp
Onion Powder
0.5 tsp
Garlic Powder
0.5 tsp
Salt
1.0 c
Water
3.5 oz
Liquid Smoke
(1 bottle)
Instructions
1.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.
2.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.
3.Optional 1 Max Pressure CookerPress Pressure cook on Max pressure for 42 minutes with the Keep Warm setting off.
4.Optional 2 All Pressure CookersPress Meat/Stew or Pressure cook (Manual) on High pressure for 50 minutes with the Keep Warm setting off.
5.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.
6.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.
