20-30 minutes

With the pressure cooker pressure to the brisket, the time does not need to be too long, generally 20-30 minutes or so you can press the brisket soft some of the rotten. But this time the brisket is not particularly rotten, so you can pour it out of the pot, and then put it into a normal casserole or iron pot, and then continue to stew for about 30 minutes to 40 minutes, this time the brisket is very soft and rotten, you can really do melt in the mouth, very delicious.

Two, the brisket do soft and delicious secret in which

1. brisket to choose

Because the volume of cattle is relatively large, so a large part of the region of the beef can be called brisket, but brisket is also divided into grades. If especially fat brisket, then eat up will be more oil some, too much meat brisket because of the essence of the meat will be more, so eat up more dry more chewy, and if you want to eat fat and not greasy, lean and not firewood taste, then the best choice is the fat and thin snowflake brisket. This part of the brisket fat and lean meat with a very good, cut after the red and white, like snowflakes, with such a brisket stewed out of the tomato brisket soup, or braised beef brisket is particularly delicious.

2. Cutting the brisket into large pieces

When cooking brisket, you don't want to cut the brisket as small as possible. Because it takes a long time to cook brisket, if you cut it small, it won't taste good and may get old. So try to cut some large pieces of beef brisket, but can be stewed more soft some, eat when you can use scissors to cut it some small can be.

3. casserole

Casserole heat transfer is better, insulation is also better, so cooking brisket, you can put it into the casserole to stew, so that stewed brisket will be more soft and delicious.