Beef Brisket with Chipotle Tomatillo Sauce

Ingredients

• 3 pound brisket 
• 1 teaspoon brown sugar 
• 8 ounce tomato sauce canned
• 7 ounce chipotle peppers in adobo sauce canned
• 4 cloves garlic chopped
• 2 tablespoons olive oil 
• 2 teaspoons salt 
• 22 ounce tomatillos whole drained canned
• 1 cup water 
• 1  onion yellow chopped

Equipment

• food processor
• bowl
• pressure cooker

Directions

1. Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides.
3. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
4. Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket.
5. Serve hot, with tomatillo sauce on the side.