Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

What better centrepiece than a succulent, melt-in-your-mouth Instant Pot brisket?

INGREDIENTS

• 1 large yellow onion

• 1 beef brisket, preferably flat-cut (1.3 - 1.5kg)

• 2 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 1/3 cup beef broth

• 1/3 cup red wine vinegar

• 1/3 cup tomato paste

• 1/4 cup packed light brown sugar

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 3/4 teaspoon garlic powder

• Fresh parsley, for serving (optional)

Instructions

• Thinly slice 1 large onion. Ensure that the surface fat on a 1.3 to 1.5-kilogram beef brisket is no more than 1/4 inch thick, trimming it as needed. If necessary, cut the brisket in half to accommodate it in a 6-liter or larger electric pressure cooker or Instant Pot. Evenly season the brisket with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.

• Using the highest Sauté function on the pressure cooker, heat 1 tablespoon vegetable oil until shimmering. Sear the brisket, undisturbed, until browned on the bottom, which takes about 5 to 6 minutes. Flip the brisket and brown the other side for an additional 5 to 6 minutes. Transfer the seared brisket to a large plate.

• Add the sliced onion and the remaining 1/2 teaspoon of kosher salt to the pressure cooker. Sauté the onions until tender, ensuring to scrape brown bits from the bottom of the pot, a process that typically takes 4 to 6 minutes.

• Now, incorporate 1/3 cup beef broth, 1/3 cup red wine vinegar, 1/3 cup tomato paste, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the seared brisket to the pot, overlapping the pieces if necessary.

• Seal the lid and set the pressure cooker to cook for 70 minutes under HIGH pressure. It will require 5 to 7 minutes to come up to pressure.

• After the cooking time elapses, allow the pressure to release naturally for 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.

• Finally, slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Optionally, garnish with fresh parsley.

RECIPE NOTES

Make ahead: The brisket can be prepared up to 3 days in advance. Keep the brisket covered with the gravy and reheat it along with the gravy in a baking dish covered with aluminum foil in a low oven.

Storage: Leftovers remain delicious for up to 5 days. Store the beef covered in gravy to maintain its moisture.

Sauce variation: For a velvety sauce, filter the gravy through a fine-mesh strainer into a large bowl. Return the onions and garlic to the Instant Pot. Pour the gravy into a fat separator, then transfer it back into the Instant Pot. Utilize an immersion blender to blend the sauce until it achieves a smooth consistency.

Scotch Fillet Roast with Mustard Rub and Vegetables

INGREDIENTS

• 1.5 kg scotch fillet roast

• 6 parsnips, trimmed and chopped

• 12 baby carrots, trimmed

• 2 red onions, peeled and quartered

• 1 bulb of garlic, halved horizontally

• 6 tbs seeded mustard

• ½ tsp salt

• ½ tsp pepper

GRAVY

• ¼ cup pan juices

• 4 tbs corn starch

• ½ cup water + 1 cup water

METHOD

1. Preheat oven to 190 degrees Celsius (fan-forced). Place prepared vegetables into roasting pan and place roast on top. Spread roast with half the mustard to coat the top. Sprinkle over salt and pepper. Drizzle with olive oil.

2. Bake for 1-1.25 hours to doneness of your liking. The doneness can only be accurately tested with a meat thermometer. For rare: 49 to 51 degrees Celsius. For medium-rare: 53 to 56 degrees Celsius. For medium: 58 to 60 degrees Celsius. Rest on a board loosely covered with foil for 10-15 minutes before carving. While the roast is resting, make your gravy.

3. Heat pan juices in a saucepan on medium heat. Combine corn starch and ½ cup water in a separate bowl to form a slurry. Whisk slurry into pan juices until combined then add remaining water in a ¼ cup at a time while whisking to thicken. Once all water is added, simmer until desired consistency. Alternatively, add more corn starch slurry to thicken.

4. Carve roast in 1 cm thick pieces and serve with vegetables and gravy.

Recipe from @frommylittlekitchen

Pulled Brisket-Topped Latkes

Ingredients

For the brisket:

1 - 1.5 kg CKB beef brisket

1 Tbsp salt

½ Tbsp freshly grated black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp dried parsley

3-4 Tbsp olive oil

1 can beer, like Urban Alley- Urban Ale

1 can ginger ale

1 bottle red wine

4 oz tomato paste

4 medium carrots, cut into medium size pieces

2 onions, cut into quarters

For the latkes:

12 medium-large Yukon gold potatoes, peeled and cut into large chunks

4 small onions, or 1 medium-large onion, cut into large chunks

4 garlic cloves, peeled and left whole

¾ -1 cup flour

4 eggs, lightly beaten

1 ½ Tbsp salt

½ Tbsp pepper

Vegetable oil for frying

Directions

To make the brisket:

In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.

Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.

Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.

Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.

When the meat is fork tender, remove the meat and set aside on a large cutting board.

Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.

On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavour.

Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.

To make the latkes:

Using the shredding attachment of a food processor or a hand grater, coarsely grate potatoes, onions and garlic. Place in a large bowl.

Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.

Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.

Photo and recipe from My Jewish Learning

Pickled Beef Brisket (Corned Beef)

Ingredients:

1 Pickled Beef Brisket

zest of 1 Orange

2 cloves Garlic -squashed

10 Black Peppercorns -squashed

2 Bay Leaves

1 tbsp Brown Sugar

1 tbsp Malt Vinegar

2 sprigs of Thyme

Method:

1. Put all ingredients in a pot and cover with water.

2. Bring to simmer and reduce heat for 2-3 hours until tender. Skewer should pierce meat easily but have some resistance in removing.

3. Rest for 10 mins and slice across the grain.

4. Serve with mashed potatoes, mustard or horseradish and a stout.

Beef and Ale Pie

You will Need:

1 parsnip (diced)

2 carrots (diced)

3 potatoes (diced)

1 large spring of rosemary

1 egg beaten with 1/2 cup soy milk

Olive oil

4 sheets puff pastry

1 CKB beef goulash

plain flour

1 medium onion (finely chopped)

2 garlic cloves (minced)

375ml Urban Alley Melbourne Breaky Stout or any beer of your choice

2 cups beef stock

Method:

1. Flour the meat and sauté in olive oil for 3 minutes in an ovenproof, lidded pot until brown. Set aside.

2. Add more olive oil and sauté onions for 5 minutes. Add garlic, and continue to sauté until brown. Sprinkle a little more flour over mixture & continue sautéing.

3. Add the beer and stock. Stir. Return meat to pot, and stir in the diced vegetables.

4. Cover pot with lid, and place in low oven at 130°C for at least 2 hours.

5. Prepare pastry for either 2 large pie dishes, or 6-8 small pie dishes, cutting out circles, (remember tops small, bottoms large) to required size. Grease pie dishes and lay pastry bottoms.

6. Remove meat from oven, and spoon meat mixture into pastry. Brush edges with egg wash (egg and soy milk mixture) and cover filling with smaller pastry tops, pressing around the edges with a fork to seal.

7. Brush the pie tops with egg wash, and make a few small slits with a sharp knife. They can be frozen at this stage for a meal another day or placed in the oven for 15-20 mins on 180°C to cook.

Extra:

• Decorate with leaves or a shamrock shaped from leftover pastry, or sprinkle with sesame or poppy seeds.

• Best enjoyed with a Urban Alley Dangler

• The beef mixture also makes a sensational stew, great with crusty bread.

Vietnamese Pho

You will need:

1 kg CKB round beef bola (all fat & sinew trimmed)

2 litres Beef Pho Stock*

1/2 tsp brown sugar

350g thick, rice noodles

2 cups bean sprouts

1 cup Thai basil leaves (roughly chopped)

1 cup fresh coriander (roughly chopped)

3 red chillies (thinly sliced)

2 green spring onions (thinly sliced)

Juice of lime (or more to taste)

Method:

1. Wrap the beef in cling wrap and place in freezer about an hour before you plan on heating the soup. This will make it easy to cut wafer thin slices later.

2. Heat Beef Pho Stock*. Add the sugar and dissolve.

3. Place noodles in heatproof bowl, pour boiling water over them and leave for a few minutes to soften.

4. Cut thin slices of the beef as desired, and add to simmering stock just before removing from heat. Add lime juice once pot removed from heat, in order to retain the fresh citrus taste.

5. Spoon soup into bowls, add noodles and sprinkle with spring onion. Then divide chillies, coriander, basil and bean sprouts evenly, and sprinkle into the 6 bowls before serving.

*Serves 6

Extra:

• Add chilli paste if you really want to clear the sinuses!

• Beef slices can be as rare or as well done as desired, by simmering it in the stock fore more or less time.

• To boost the ‘veggie value,’ try adding Chinese broccoli, sliced pak choy, or some enoki mushrooms.

*Beef Pho Stock:

1.5-2kg beef bones or oxtails

8cm piece of Ginger

4 Star anise

1 small cinnamon quill

3 cloves

1 tbsp salt

1 tbsp sugar

1/2 tbsp peppercorns

1 peeled onion, halved

Grill ginger and onion till caramelised. Smash a little with pestle or the back of a knife. Then, along with other ingredients add to large pot. Cover with 3.5 litres water. Bring to the boil. Reduce to low heat, and simmer for 2 hours. Refrigerate overnight, and then skim off too.