Looking for a delicious, mouth-watering brisket recipe that won’t take hours to make? Then this recipe is for you! These Brisket Nachos come to life in under an hour and can easily be transformed into tacos or a beautiful, nourishing salad too. They’re the perfect way to stretch your dollar while still enjoying a hearty protein like beef!
Liberally rub the black pepper and salt into the brisket. Place inside a zip tight bag and pour the olive oil, garlic and jalapeño inside. Note, if you prefer less of a kick, omit the seeds from the jalapeño. Massage the beef with the olive and garlic then place the bag in a bowl in the refrigerator for 8 hours.
To cook the brisket
Remove the brisket from the marinade. Discard marinade. Turn the pressure cook to SAUTE mode and brown each side of the brisket for 3 minutes. Press CANCEL and remove the brisket.
Add the beef broth to the metal pot of the pressure cooker, then place the metal trivet inside. Place the brisket on top of the trivet and secure the lid. Press PRESSURE COOK and set the time for 30 minutes.
When cooking completes, allow pressure to naturally release for 15 minutes. Remove the lid and check the internal temperature of the brisket, it should be 145 degrees or above. Remove the brisket from the pressure cooker and let rest another 15 minutes before slicing.
Serve up the brisket as nachos, in tacos, or a salad; the options are limitless!
To store brisket, place inside an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. You can also store it in the beef broth to keep it a bit more moist as well.
Notes
To make as nachos:Ingredients:
12 oz tortilla chips
1 cup shredded reduced fat cheese
1 cup salsa
1 medium avocado, chopped
1 pound cooked beef Brisket, cut into 1/4-inch pieces
1/2 cup chopped cilantro
1/3 cup BBQ sauce
Instructions:Place chips on a baking sheet. Cover with cheese and broil for 3 to 5 minutes in the oven, or until cheese is melted. Remove and top with salsa, avocado, brisket, and cilantro. Drizzle BBQ sauce over the top. Serve immediately.To make as tacos:Ingredients:
12 6-inch corn tortillas
1 pound cooked beef Brisket, sliced thin
2 cups shredded lettuce
1 cup shredded cabbage
1/3 cup BBQ sauce
1/2 cup shredded reduced fat cheese
Instructions:Warm tortillas in a frying pan. Place 2 strips of brisket on top of the tortilla, cover with lettuce and cabbage. Top with BBQ sauce and shredded cheese. Serve immediately.To make as a salad:Ingredients:
6 cups chopped lettuce
2 cups shredded cabbage
2 tomatoes, finely chopped
2 medium avocados, sliced
1 pound cooked beef Brisket, sliced
1/3 cup BBQ sauce
1/4 cup chopped cilantro
Instructions:Place lettuce and cabbage in bowls. Toss with 3 strips of brisket, tomatoes, avocado, and optional cheese if desired. Drizzle BBQ sauce and chopped cilantro over the top, then any additional dressings if desired. Serve immediately.
Nutrition Facts
Beef Brisket Nachos
Amount Per Serving
Calories 190Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 59mg20%
Sodium 321mg13%
Potassium 333mg10%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.