Shredded Beef Brisket for Tacos

Ingredients

For the sauce:

• 16 oz mild green salsa

• 4 oz mild diced green chilis

• 2 tablespoons tomato paste

• 1/4 cup broth

• 1 teaspoon cumin

• 1 teaspoon dry mustard

For the Brisket:

• 4 lbs flat cut brisket

• kosher salt

• taco seasoning (or other dry rub with no sugar)

Instructions

Prepare the brisket:

• Trim excess fat from brisket and cut into 3 even chunks

• Rub with salt and refrigerate for at least 2 hours or overnight

Prepare the sauce:

• Combine all ingredients for the sauce, whisk together

• Set aside in pressure cooker bowl

Make the brisket:

• Apply taco seasoning or alternate dry rub to brisket

• Sear brisket chunks on all sides on hot griddle or cast iron (~3 minutes per side)

• Place seared brisket chunks into the sauce in the pressure cooker

• Lock on lid and set pressure cooker to high for 60 minutes

• When done, release pressure and transfer brisket to baking sheet

• Shred brisket

• Ladle about 3/4 cup of sauce over the shredded meat and toss to coat

• Add more as desired to get a good coating

• Sauté the remaining sauce, bringing to a rapid boil, stirring occasionally until sauce thickens (8-10 min)

• Remove sauce from heat and use for serving