Recipes ofEmma Bambling

Nutritionist · 20517

Empowering individuals to heal, thrive, and live symptom-free

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Pressure Cooked Beef Brisket

Tuesday, June 23, 2026
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Portions
6
Ingredients
or1000 grams of beef, brisket, whole, separable lean only, all grades, raw
or100 grams of mingle Better Tangy BBQ Sauce Pouch 250g
or100 grams of honey
or60 grams of mustard, prepared, yellow
or2 tsps of garlic (6 g)
or20 grams of gevity Bone Broth Body Glue
or600 grams of broccoli/mixed vegetables, fresh or frozen, raw
or3 cups of rice, brown, long-grain, cooked (606 g)
Preparation
1.
In a bowl, whisk together BBQ sauce, honey, mustard, garlic and bone broth.
2.
Whisk together, BBQ sauce, honey, mustard, garlic and bone broth.
3.
Place brisket into the pressure cooker and pour the sauce over the beef.
4.
Cook on High Pressure for 75 minutes. Allow pressure to release naturally for 10 minutes, then release any remaining pressure.
5.
Remove the beef and shred with two forks.
6.
Return beef to pot once the sauce has thickened. Serve with steamed greens and cooked rice.
7.
Turn the pressure cooker to Sauté and simmer the sauce for 5–10 minutes until slightly thickened.
8.
Divide into 6 portions.
9.
Return the shredded beef to the sauce and stir to combine.
10.
Steam the vegetables while the sauce thickens.
11.
Serve beef with rice and vegetables.
12.
Divide into 6 portions.
Nutritional information
Per 100 gPer portion (415 g)% DRI
Energy117 kcal487 kcal24 %
Fat4 g15 g22 %
Fatty acids, total saturated1 g5 g23 %
Cholesterol25 mg103 mg34 %
Sodium65 mg271 mg11 %
Carbohydrate10 g43 g14 %
Sugars3 g14 gremove
Fiber1 g6 g23 %
Protein11 g44 gremove
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Emma Bambling
Emma Bambling
Nutritionist · 20517
Empowering individuals to heal, thrive, and live symptom-free
Book Appointment
Contact
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