把牛腩切成两半;如果需要的话,用烟液揉搓,芹菜盐,胡椒粉和盐。将牛胸肉肥厚的一面朝上放在一个6夸脱的容器中。电压力锅。用洋葱。将啤酒和伍斯特沙司混合;淋在肉。锁盖;卸压阀关闭。调整到高压烹饪70分钟。 Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes.