One of my favorite food blogs, Smitten Kitchen, has had several beef brisket recipes lately and it has inspired me to try my own Middle East version!  Brisket is a relatively cheap, rough cut of meat. A cheap cut of beef also means that it needs to cook low and slow in order for the collagen to break down. The best method is to use a slow cooker, and to set it on low for 8 to 10 hours. However, in my busy life, I never have time to make dinner, let alone plan the night before. Enter – the pressure cooker! This miracle pot has turned all sorts of cheap cuts of meat into fork-tender deliciousness. I thought I would give it a try with the brisket, and it was great! Next time, I may leave it another 10 more minutes on the pressure cooker, as there was a part of the brisket that wasnt as tender as the rest of it. I also used a traditional Moroccan spice, harissa, to add a distinct middle eastern flavor to the beef. However, if you do not have any, Siracha or any other hot sauce will work.

Harissa Spiced Beef  Brisket Sandwiches

Prep Time: 45 minutes
Cook Time: 1 hour (pressure cooker) 10 minutes (oven)

2 lb beef brisket
1/2 large onion, sliced
2 garlic cloves, minced
1 tbsp cumin
1 tsp mexican oregano (regular is fine too)
1/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp coriander powder
1 15-oz can of tomato sauce
1/4 c ketchup
2 tbsp Splenda Brown Sugar Blend (equiv of 1/4 cup regular brown sugar)
3 cups beef broth
1 tsp harissa
1/4 cup flour (I use a Wondra)
Olive Oil
Salt

Your favorite bread buns

(1) In a large saucepan, heat a few tablespoons of olive oil. Add the sliced onions and saute until translucent. Add the minced garlic, cumin, mexican oregano, cayenne pepper, thyme and coriander. Mix well.
(2) Add the tomato sauce, and bring to a rapid simmer. The sauce should be quite thick. Add the ketchup, harissa, and brown sugar. Mix well.
(3) Add the beef broth and return the sauce to a rapid simmer. Depending on whether the broth is low sodium or not, add at least 1/2 tsp of salt, or more, to taste. Remove from heat.
(4) In a large pressure cooker, add the raw beef brisket. Pour the sauce over the top of the brisket. The meat should be completely covered by the sauce.
(5) Bring the mixture to a rapid simmer. Cover and let the pressure build for about 10 minutes on high heat. Reduce the heat to medium-low, and let cook for at least 50 more minutes. You can cook for longer for more tender beef. Also, preheat the oven to 350.
(6) Once the time has passed, carefully release the pressure from your pressure cooker, following the instructions provided for your particular pressure cooker (they are not all the same). Open the cooker, and transfer the meat to a baking dish. Cover the meat with approximately half of the sauce, and place in the oven for 10 minutes. This is really only to add color to the meat, and to allow for some texture to the outermost layer of the meat.
(7) REmove the meat from the oven. Using a fork and knife, shred the brisket. If it is cool to the touch, I found it easiest to shred using my hands.
(8) Put all of the sauce from the baking dish back into the pressure cooker. Bring the sauce to a rapid simmer. Add the flour (or Wondra) to help thicken the sauce. Mix well with a whisk so there are no clumps. You can add more salt or harissa, to taste. 
(9) Add the shredded brisket to the sauce and mix well. Serve hot and on your favorite bread bun. Enjoy!!