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Ingredients

  • 1 tbsp olive oil
  • 3 oz bacon diced
  • 1 cup / 1 small onion diced
  • 2 1/2 lbs brisket trimmed of fat cut into 1/2 inch cubes
  • 3 large cloves garlic 6 tsp minced
  • 1 packet Southwest Fiesta or chili blend including
  • 1 tbsp cocoa powder
  • 1 tsp salt
  • 7 oz can diced green chilis
  • 1 x 6oz can tomato paste
  • 1 1/2 cups / 12 oz beer * maybe another 1/2 cup if stove top cooking amber or light ale
  • 2 cups butternut squash optional

Instructions

  • Pressure Cook
  • Heat the oil on sauté function; soften onion & bacon for 3 minutes
  • Stir in the brisket pieces; cook for another 2 minutes to brown & turn off
  • Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
  • Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 35 minutes.
  • Leave to Natural Pressure Release until ready to serve
  • Slow Cook
  • Heat oil in a medium saucepan; soften onion & bacon for 3 minutes & transfer to slow cooker
  • In same saucepan, stir in the brisket pieces; cook for another 2 minutes to brown & transfer to the onion and bacon mixture
  • Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
  • Cover & cook on LOW: 7-8 hours or HIGH: 3 – 3 1/2 hours.

Stove top

  • Heat oil in the Dutch Oven / large heavy based saucepan on medium; soften onion & bacon for 3 minutes
  • Stir in the brisket pieces; cook for another 2 minutes to brown
  • Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
  • Cover & allow to bubble gently on low heat for 1 hour or until the meat is tender to taste

Oven Cook

  • Preheat the oven to 325 degrees
  • Heat oil in the Dutch Oven on medium; soften onion & bacon for 3 minutes
  • Stir in the brisket pieces; cook for another 2 minutes to brown
  • Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
  • Bring to a simmer, cover and transfer to the oven to cook for 2 hours or until the meat is tender