- Calories 980
- Fat 33g (10 g saturated fat)
- Cholesterol 190mg
- Sodium 2390mg
- Protein 72g
- Carbohydrate 93g
How to Make It
Heat the oil in a 6- to 8- quart pressure cooker over medium-high heat. Season the beef with ½ teaspoon each salt and pepper. Cook, in batches, until brown, 6 to 8 minutes. (Reduce heat if pan becomes too dark.) Transfer to a plate.
Add the onion to the pressure cooker. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the ketchup, Worcestershire, brown sugar, 1 tablespoon of the vinegar, and 1 cup water. Nestle the brisket in the liquid.
Secure the lid and bring to high pressure over high heat. Reduce temperature and cook over medium-low heat for about 1 hour, 15 minutes. Release the pressure and remove the lid. The brisket should be very tender. Transfer the brisket to a bowl and shred using 2 forks. Reserve the sauce in the pressure cooker. Cook the sauce over medium heat until slightly thickened, 6 to 10 minutes. Pour over the brisket and stir to combine.
Meanwhile, combine the yogurt, pickle juice, the remaining 2 tablespoons of vinegar, and ¼ teaspoon each salt and pepper in a large bowl. Add the cabbage, scallions, and carrots and toss to combine.
Serve the brisket and pickles on the toast, with the coleslaw alongside.