1 2½-pound beef brisket, trimmed and cut into 2 pieces
Kosher salt and black pepper
1 onion, chopped
1 1/2 cups ketchup
1 tablespoon Worcestershire sauce
1/4 cup light brown sugar
3 tablespoons apple cider vinegar
1/2 cup plain Greek yogurt
4 teaspoons dill pickle juice, plus sliced pickles, for serving
1/2 head napa cabbage, shredded
2 scallions, thinly sliced
2 carrots, shredded
8 slices thick bread (such as Texas toast), toasted
Fat 33g (10 g saturated fat)
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.
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