• 1 onion, minced
• 2 cloves garlic, crushed
• 1 Serrano chili, seeded and minced
• 1-1/2 Tbs. brown sugar
• 1 Tbs. chilli powder
• 1 Tbs. cider vinegar
• 1/2 tsp. ground cumin
• 3 lbs. beef brisket
• 1-1/2 Tbs. vegetable oil
• 1-1/4 cups canned Mexican style diced tomatoes
• 1 onion, cut into wedges

Combine first 7 ingredients and salt to taste in a bowl. Rub mixture over all sides of brisket and transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat. Cook meat uncovered 6-8 minutes, turning once to brown both sides. Add tomatoes, lifting meat to coat. Add onion wedges. Cover and bring to high pressure. Reduce heat and cook 1 hour at stabilized pressure. Release pressure. Slice meat across the grain. Serve defatted pan juices with meat.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 475, fat 24.7g, 48% calories from fat, cholesterol 158mg, protein 51.3g, carbohydrates 10.0g, fiber 1.4g, sugar 6.6g, sodium 191mg, diet points 11.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.1, Sugar: 0.1, Very lean meat protein: 6.8

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The recommended wines are: Burgundy, Zinfandel, or Merlot.