Brisket Hash Southwestern Style


Because the MEC pot acts as a pressure cooker, it works wonderfully well when making stews, and cooking meats and vegetables together, such as in this dish. Read more about MEC’s pressure-cooking capabilities in the article below “What are the Benefits of a Pressure Cooker, and Which One is Best?”

The main ingredients in this dish are brisket, potatoes, tomatoes, along with onion and garlic. Garlic and onions contain vitamin C, vitamin B6, and also potassium which can help reduce water retention. Potatoes are also high in potassium, many antioxidants, and a resistant starch that could help control blood sugar. 

Tomatoes are high in Vitamin C and potassium as well as Vitamin K important for blood clotting and bone health. Tomatoes are high in fiber and folate. Folate, B9, a water-soluble vitamin, is important for healthy cell function. 

Brisket contains oleic acid which produces high levels of HDL, or good cholesterol, and lowers LDLs. The zinc and iron in the beef also contribute to brain development. Because beef is higher in saturated fat that chicken, it is a good idea to eat it in smaller quantities, and with a plethora of healthy foods.

Let’s not forget the cilantro and coriander seed, both from the same plant. This plant has antioxidant, anti inflammatory and antimicrobial properties. Jalapeños are loaded with antioxidants and lots of vitamins and minerals. Avocados high in mono-unsaturated fat and potassium.

Serves 4-5 people | Cook time: 40 minutes


  • 1/2 Tbsp. Olive Oil
  • 1 lb. Cooked Brisket, chopped in bite-size pieces
  • 2 Medium Onions, finely chopped
  • 8 Garlic Cloves, smashed and finely chopped
  • 1 Tbsp. Cumin Seeds, whole or crushed
  • 2-3 Potatoes, Peeled and Chopped
  • 1/4 tsp. Turmeric
  • 1 Tbsp. Coriander powder
  • 1-2 tsp. Sea Salt, to taste
  • 1 – 2 Jalapeños (slit in the whole chili for more mild, or chopped and mixed in for spicier flavor)
  • 2 Tomatoes, chopped
  • 1/2 red or yellow sweet bell pepper, finely chopped (optional)
  • 1/4 cup Cilantro, chopped


  1. With stove on medium-low heat, add oil, then add cumin seeds, onion, and garlic. Stir, cover, and cook for 5-7 minutes. 
  2. Add potatoes and cook another 10 minutes.
  3. Add brisket, stir, and cook for 3-4 minutes, covered.
  4. Next, add coriander powder, turmeric, jalapeño, and sea salt. Stir, then add tomatoes. Stir and cook covered for about 10 minutes.
  5. If desired, add yellow or red sweet bell pepper, chopped finely. This is added toward the end so they are cooked but still a little crunchy and sweet. Stir, cover, and cook 3-4 minutes.
  6. Sprinkle cilantro (coriander leaves), turn off stove and let the dish sit 5 minutes covered so the ingredients can “come together”. 
  7. Stir and top with avocado and serve.

Delicious served with eggs for brunch or with tortillas or other unleavened bread or steamed rice for dinner. 

Brisket Hash southwestern style in MEC pot | cook meats for summer dishes
Brisket Hash Cooked in MEC


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