Suya-Spiced Pressure Cooker Brisket Sandwich
Utilize your pressure cooker for this easy Suya spiced brisket sandwich, brought to you by Chef Tolu Eros, AKA @thebillionairechef! This open sandwich is going to be your new favorite brunch hit!
Suya spice, also known as Yaji Spice, is a very popular spice originating from across West Africa. This Nigerian-inspired Afro-fusion dish uses traditional Suya spice to heavily season the brisket, cooked to pulling perfection in your pressure cooker. Assemble as an open-faced sandwich on sweet Hawaiian rolls, and host the brunch of a lifetime!
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Suya-Spiced Pressure Cooker Brisket Sandwich
- Total Time: 1 hour 20 minutes
- Yield: Serves 4-6
Ingredients
Brown Sugar Suya Spice
1 ½ tablespoons ground ginger
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon dried red chili
½ tablespoon chicken bouillon powder
130g or 1 cup ground peanuts
Spread
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon sweet chili
1 kilogram beef brisket, trimmed of fat
4 tablespoons softened butter
4 large eggs
6 slices of your favorite melting cheese (Eros recommends provolone, parmesan, cheddar, or mozzarella)
8 sweet bread rolls (Eros recommends King’s Hawaiian)
2 cups arugula or spring lettuce mix
Salt to taste
Black pepper to taste
Olive oil
Instructions
- Combine your spices to make your Brown Sugar Suya Spice: ginger powder, paprika, garlic powder, onion powder, chili powder, stock cubes, and peanuts.
- Generously season your brisket with the Suya Spice. Add around a cup of water to your pressure cooker, then add the seasoned brisket on a wire rack. Pressure cook for 1 hour.
- When the brisket is ready, remove from the pressure cooker and add to a frying pan. Shred the brisket with two forks.
- Put the frying pan on medium heat and add 2 tbsps of your butter. When it begins to melt, crack your eggs on top of the brisket.
- Using a spatula, slightly push the edges of the brisket towards the middle of the pan, so there is enough space between the brisket and the edge of the pan to add a few tablespoons of water. Cover with a lid, and let the water steam the eggs. Cook just long enough for the white of the eggs to cook through.
- While the eggs cook, combine your sauce ingredients in a small bowl. When the eggs have set, add the sliced provolone cheese on top and recover with a lid to melt.
- Without separating the buns, cut the 8 sweet bread rolls horizontally through the middle.
- In a pan on medium high heat, add the remaining butter. Once melted, add your rolls in to toast, cut-side down.
- Once toasted, remove from the pan. Lay them side-by-side, toasted-side up, to create the base of your open-sandwich. Spread over your sauce, then top with your arugula or spring lettuce mix. Using two spatulas, carefully transfer your brisket mixture onto the buns.
- Add any remaining salad as a garnish, and serve hot!
Keywords: pressure cooker, brisket, open sandwich, sliders, recipe, suya seasoning, Afro-fusion
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