Sous Chef Series | Nathan Shapiro
A fail-proof recipe for brisket--in a pressure cooker
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
At Ashby Inn, where Nathan Shapiro is the sous chef, the entire kitchen staff numbers three, Shapiro included. The team has found ways to capitalize on their labor, and a pressure cooker is one shortcut.
Shapiro, who worked at the Inn at Little Washington before joining the team at Ashby Inn, makes stocks and beans in the pressure cooker, but also uses the appliance to braise beef brisket, cooking the meat with caramelized onions, star anise, tomato paste and beef stock until the meat is spoon-tender and aromatic.
A marvelous one-pot feast with a little pressure? Count us in.
Brisket with Gravy and Grainy Mustard Hominy
Yield: 4 servings
Cook Time: 1 hour 40 minutes
Water, 4 cups
Light brown sugar, ¾ cup (lightly packed)
Kosher salt, ½ cup plus ½ teaspoon, divided
Brown mustard seeds, 1 tablespoon
Dried bay leaf, 1
Ice water, 4 cups
Beef brisket, 2 pounds (trimmed of fat)
Unsalted butter, 6 tablespoons
Sweet onion (such as a Vidalia), 1 large (halved and thinly sliced)
Star anise pods, 2
Tomato paste, ½ cup
Beef stock or broth, 2½ quarts (10 cups)
Heavy cream, 2 cups
Whole-grain mustard, ¼ cup
White hominy, one 16-ounce can (drained)