Chilean Pressure Cooker Brisket — Deep, Tender Tapapecho Recipe

Versión en Español

Tapapecho is a very fibrous cut of beef, so it’s considered one of the “tough” meats for many preparations, but well cooked in a pressure cooker it becomes tender and is featured in many traditional dishes. It takes about 20 minutes of prep plus 90 minutes of cooking, and serves four.

To make it, you sear the meat over high heat for a few minutes, then let it cook low and slow so it softens and becomes tender, finishing in a rich sauce with red wine and fresh herbs.

How to Make Pressure Cooker Brisket?

To prepare tapapecho in a pressure cooker, you’ll need to sear the meat over high heat for a few minutes and then let it cook low and slow so it softens and becomes tender.

Nutritional Information

Each serving of pressure cooker brisket contains approximately 450 kcal, 45 g of protein, 25 g of fat (8 g of saturated fat), 8 g of carbohydrates, 2 g of fiber, 3 g of sugars, 125 mg of cholesterol, and 700 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.

Homemade Chilean Pressure Cooker Brisket Recipe

Preparation: 20 minutes
Cooking: 90 minutes
Servings: 4 people

Ingredients

• 1 kg (2.2 lbs) beef brisket (tapapecho)
• 2 tablespoons oil
• 2 minced garlic cloves
• 2 carrots, sliced
• 2 stalks celery, chopped
• 2 cups beef broth
• 2 bay leaves
• 1 onion, julienned
• 1 cup red wine
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 teaspoon salt
• ½ teaspoon pepper

Essential Tools

• Pressure cooker
• Chef’s knife
• Kitchen tongs

Instructions

1. In a pressure cooker, add the vegetable oil and heat over medium-high heat, add the whole brisket and sear until browned on all sides.

2. Add the chopped onion and crushed garlic and saute everything together for a few minutes; add the sliced carrots and chopped celery, season with salt and pepper to taste, stir, and cook for a few more minutes.

3. Pour in the beef broth and red wine, add the bay leaves, thyme, and rosemary, mix well, and cover the pot, raise the heat, and hold until the valve begins to whistle.

4. Reduce to low heat and cook for 90 minutes or until the meat is tender, soft, and shreds easily with a fork. Serve the pressure cooker brisket immediately, hot, with steamed rice or boiled potatoes.

Additional Tips

Don’t Rush the Sear

Don’t rush searing the meat, since each side needs to brown properly to get that caramelized flavor that makes the final result tastier.

Keep the Heat Low for Shreddable Meat

If you want the meat to shred easily with a fork, make sure to keep the pot on low heat throughout the entire cooking time for a fall-apart result.

Let It Rest Before Shredding

Once cooked, let the brisket rest in its sauce for 5-10 minutes before shredding; this helps it reabsorb some of the juices and stay moist.

Frequently Asked Questions (FAQs)

1. What do I do if the meat turns out tough?

It probably hasn’t cooked long enough, so return it to the pot and cook for an additional 15 to 20 minutes over low heat.

2. Can I skip the red wine?

Yes, you can replace it with more beef broth, unsweetened grape juice, or even a mix of water with a splash of balsamic vinegar.

3. How long does the brisket keep refrigerated?

Up to 4 days, well covered. You can also freeze it for up to 3 months in individual portions with its sauce.

4. Which cut of beef is tapapecho?

Tapapecho, also known simply as brisket in English, is an individual beef cut taken from the lower chest of the animal, triangular in shape and covered by a fat cap that’s usually kept on to season its flavor.

Did You Know?

According to the latest study, Chileans eat on average 33.3 kg of poultry, 25 kg of pork, 22.1 kg of beef, and 900 grams of lamb, horse, and goat meat per year, adding up to 81.3 kg per person annually.

Recommended

• Chilean beef cazuela
• Chilean German-style roast
• Chilean roasted beef tenderloin
• Chilean ajiaco leftover beef stew