Brisket….

Ah…brisket…the ultimate Jewish roast….my family grew up eating brisket…usually served with kasha …The long slow cook in the oven makes it so tender…but I wanted to make it in the Instant Pot & see how that was…here is the result & recipe

There are just so many brisket recipes, it is always a decision what recipe to use!! Instead of using our family recipe this time,  I wanted to make one that a friend of mine makes, (but I changed it a little bit)

To make it in the Instant Pot, I followed the instructions to make a brisket from Pressure Luck  & the technique worked very well. I have made a couple of roasts in the Instant Pot, My New Instant Pot! Corned Beef & Cabbage, Pot Roast in the Instant Pot  & they were very successful so I thought this would be too. . Instead of cooking a brisket in an oven for about 3-4 hours & sometimes it isnt tender…after 75 minutes in the IP this brisket was fall apart soft. Pressure Luck says that if someone wants to make a brisket that is a bit firmer that will slice rather than fall apart when cutting it, reduce the cooking time to 65 minutes instead of 75.,

Please note that this recipe is delicious & if you do not have an Instant Pot cook this in the oven…

My family liked this recipe..the original recipe had an additonof sugar, but I left it out & I was not disappointed with the flavour of this brisket. There are 2 other brisket recipes I really like & will post them sometime!

Here is the recipe

Ingredients 

1 3 lb brisket

kosher salt

1-2 tbsp oil vegetable

2 onions, chopped or sliced… (I chopped them but prefer them thinly sliced)

2 cups coke…I used diet coke

1/4 cup water

3 tsp soya sauce

1/2 cup ketchup

1 tsp minced garlic

4 tbsp cornstarch

4 tbsp water

Method  

THIS IS FOR THE INSTANT POT BUT YOU CAN USE SAME RECIPE& COOK IT IN THE OVEN… PUT THE MEAT & SAUCE INTO A LARGE ENOUGH OVEN ROASTING DISH .. COVER & BAKE AT 325F FOR 3-4 HOURS UNTIL TENDER…

MAKE SURE YOU UNDERSTAND HOW TO USE THE INSTANT POT SAFELY AS PER THE MANUFACTURERS INSTRUCTIONS

1. As per Pressure Luck… put the rack in the bottom of the instant pot so it is ready
2. Prepare the brisket… Cut off any fat that might be on the brisket…mine did not have any fat on it…..Cut the brisket in 2 on a diagonal…
3. Get out a skillet, add the oil,  & you are going to sear the brisket on both side
4. Rub some kosher salt on the brisket top & bottom & sear both sides in the skillet. Do one piece first…on one side has a nice dark sear on it, turn it over….then when the second side is seared, set it aside on a plate, then sear the second piece & put  it on the plate …take it over to your instant pot…
5. Put one of the seared halves of brisket, fat side up it there is fat on it
6. Put half of the onion on this piece of brisket
7. Place the second piece of brisket on top of the first piece…at an angle kind of across the first piece.
8. Now, in a four cup glass measure or a bowl… mix the coke, water, soya sauce, ketchup & garlic together
9. Pour this over the meat
10. Add the remaining onions
11. Put the lid as per manufacturers instructions
12. Set the Instant Pot to manual, high pressure, 75
13. When it is finished cooking…do a 15-minute natural release followed by a quick release as per the manufactures instructions…REMEMBER TO USE AN OVEN MITT OR TOWEL WHEN YOU DO THE QUICK RELEASE…. turn the IP off or keep it on warm for a minute… you are going to thicken the sauce next
14. Remove the cooked brisket to a cutting board
15. Now, mix the cornstarch & water together….
16. Turn the saute feature on, add the cornstarch mixture, stir…& let boil for a couple of minutes… just trying to thicken the sauce a bit
17. While this is happening, cut the brisket into pieces. (You can add it to the instant pot if you want but I did not… we thought it would be difficult to get it out after since it was kind of in pieces) so I put the cut brisket into a dish with sides…I used a Pyrex dish..and then added the sauce to the meat using a soup ladle…put as much on as you want & discard the remaining sauce if you are not going to use it. We used most of it…poured it on the side dish.. I had made a barley & mushroom casserole..and the sauce on it was fantastic

ENJOY!