Recipe: Beef Brisket on French Rolls (French Dip Sandwiches, pressure cooker)

BEEF BRISKET ON FRENCH ROLLS

3 pounds beef brisket, 2-3 inches thick
2 tablespoons cooking oil, divided use
1 large onion, cut in thin wedges
1 small fennel bulb
1 clove garlic, minced
1 tablespoon finely shredded orange peel
3 cups beef broth (or 3 cups water plus 1 tablespoon beef bouillon granules)
8 slices mozzarella cheese (4 oz) (for serving)
8 individual French style rolls, split and toasted (for serving)

Trim any visible fat from the meat. If necessary, cut meat into two equal pieces to fit in the pressure cooker. Set meat aside.

In a 4 or 6 quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, till brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Return the meat to the pressure cooker and add onion wedges, fennel bulb, garlic, orange peel, and beef broth.

Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 35 minutes. Allow pressure to come down naturally. Carefully remove lid.

Transfer meat to a cutting board. Cut the brisket on a diagonal into this slices. With a slotted spoon remove fennel and slice. With a slotted spoon remove onions to a serving platter. Place meat, cheese, onion, and fennel slices on bottoms of French rolls; add tops of rolls. Skim excess fat from the broth. Serve broth in small bowls with sandwiches; dip sandwiches in the broth.

Leftover beef can be sliced and stored in an airtight container in the freezer for 2 or 3 months.

Makes 8 main dish servings
Source: Better Homes and Gardens Pressure Cooker Cookbook

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