The process of cooking salt-cured brisket in a pressure cooker offers a method for achieving tender, flavorful results in significantly less time compared to traditional cooking methods. It leverages the sealed environment to raise the boiling point of water, thereby accelerating the cooking process and breaking down the tough connective tissues within the meat.
Employing this method presents several advantages, including reduced cooking time, enhanced moisture retention, and potential energy savings. Historically, the long simmering process demanded considerable time and fuel. The pressure cooker allows for a similar outcome with much less energy, and more importantly, cuts down on the overall cooking time. This preserves the meat’s natural juices and intensifies its characteristic savory flavor.