BRISKET IN BARBECUE SAUCE (70 minutes, high pressure)

Here's a recipe for fork-tender brisket in record time. Your favorite barbecue sauce will provide so much flavor that it's not necessary to brown the meat. Be forewarned: the brisket will shrink about 25%.

For best results, cook the brisket a day in advance and refrigerate the sliced meat and sauce overnight in separate containers. Remove the congealed fat from the sauce and reheat in a covered pot by simmering the slices and potatoes in the sauce. Just before serving, thicken sauce as described in Step 8 below.

1 tablespoon olive oil

1 1/2 pounds onions, peeled and cut into thick slices

3 large green bell peppers, seeded and cut into 1-inch slices 1/2 cup beef broth or water

4 1/2-pound boneless beef brisket, trimmed

1 1/4 cups store bought barbecue sauce

6 to 8 large potatoes, scrubbed and halved

3 tablespoons quick-cooking polenta or cornstarch Salt and freshly ground black pepper

1.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Heat oil in Pressure Cooker. Add onions and cook, stirring frequently, until they soften slightly, about 2 minutes.

2.Add peppers and broth and set brisket on top. Pour barbecue sauce over brisket. Arrange potatoes over and around brisket.

3.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.

4.Set PRESSURE MODE for HIGH and COOK TIME for 70 minutes. Press START Button.

5.When Pressure Cooker beeps three times, STOP Light will illuminate. Allow pressure to come down naturally for at least 15 minutes. If you wish, quick-release any remaining pressure by holding down QUICK STEAM RELEASE Button until red Pressure Indicator Rod drops.

6.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

7.Transfer potatoes to a platter and cover with foil. Set brisket on a cutting board. Let cool slightly before slicing on the bias.

8.If serving immediately, strain cooking broth into a gravy separator and degrease. Return to Pressure Cooker along with vegetable solids. Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illu- minates and the Red BROWN Indicator Light flashes. If using polenta, stir it directly into sauce. If using cornstarch, dissolve it in 1/2 cup sauce and then stir mixture into remaining sauce in pot. Cook, stirring frequently, until sauce thickens, 1 to 3 minutes.

9.Arrange sliced brisket on platter along with potatoes. Pour some sauce on top and pass remaining sauce at the table.

Serves 6

36