Brisket Pot Roast with Sarsaparilla

Fall is hitting us like a ton of bricks - but no complaints as it seems to have been an endless summer this year.  Time for stews.

A pressure cooker is a smart way to make a stew in literally half the time, to coax that piece of tough meat into something succulent and tender.  Acidic media like wine or cider can also help as can - wait for it - soda pop.  I've always heard of people using cola or root beer in stews so I thought I'd try my hand with a bottle of sarsaparilla we had hanging around. Hard to find, sarsaparilla can be substituted by a good root beer.  Others may prefer cola or Dr Pepper.  I can't really argue one way or another as this is really just comfort food, some will like and others won't.  See what you think.
3 lb beef brisket
3 carrots, peeled and coarsely sliced
3 stalks celery, sliced
1 large onion, sliced
2 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
2 cups beef broth
1 12-oz bottle sarsaparilla or root beer

Score the fatty side of the brisket in a crisscross pattern. Brown the brisket in a pressure cooker or Dutch Oven on both sides.

You may need to cut the brisket in half to manage it. Remove to a bowl.

Add the carrots, celery and onion to the pot and brown them for about 10 minutes. Add the garlic and cook another 2 minutes.  Add the tomato paste and cook it down for about another 5 minutes, to deepen its color and flavor.

Now return the brisket (I cut it on two) to the pot and stir.

Add the Worcestershire sauce, broth, and sapodilla (or root beer). and bring to a boil. Add a dash or salt and pepper.

If using a pressure cooker, cover and print to max pressure. Cook for 15 minutes and allow to release pressure naturally.

If using a Dutch oven, cook for 2-3 hours in a 350F oven, covered. Stir from time to time.

Remove the brisket from the pot and slice.

Serve with the vegetables alongside some potatoes, pasta or rice, garnished with a dash of red pepper flakes.  Serve the sauce on the side.

Serves 6-8.