BRINED ONE-HOUR BRISKET (PRESSURE COOKER)
Adapted from a Tasting Table recipe, which was itself adapted from a recipe by Nathan Shapiro of the Ashby Inn in Paris, VA. It makes LOADS of gravy for the amount of meat, so plan for that. I actually use about half as much stock as it calls for, as my pressure skillet won't hold that amount, and it still makes plenty of gravy, which can be used to make beefy soups later.
Provided by zeldaz51
Categories Meat
Time 11h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool.
- Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged.
- The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside.
- Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
- Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes.
- After resting, remove brisket and slice thinly. Keep warm.
- Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
Nutrition Facts : Calories 583.7, Fat 20.4, SaturatedFat 7.8, Cholesterol 148.2, Sodium 14637.4, Carbohydrate 50.6, Fiber 2.2, Sugar 45.7, Protein 49.3
INSTANT POT BRISKET
Steps:
- Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
- Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
- Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
- Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)
Nutrition Facts : Calories 475 kcal, Carbohydrate 41 g, Protein 42 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 118 mg, Sodium 1396 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
PRESSURE COOKER BEEF BRISKET
This is my go-to recipe for brisket. I usually use bison brisket, but beef brisket works as well. This recipe is easy to prepare and using the pressure cooker greatly reduces cooking time as compared to other methods. The brisket comes out moist, tender, and flavorful, and the gravy is also excellent. I have used this recipe for briskets as large as 6 pounds with equal success, but increased the cook time to 55 minutes. I use an electric pressure cooker for this recipe, but it can also be made in a pressure cooker on the stove. The rub step can be skipped.
Provided by judy2304
Categories 100+ Everyday Cooking Recipes
Time 6h9m
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
- Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
- Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
- Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
- Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
- Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 15.7 g, Cholesterol 45.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 2223.7 mg, Sugar 4.7 g
PRESSURE COOKER CORNED BEEF AND CABBAGE
Corned beef is really just brisket that's been cured in salt and spices. Historically, this was done for preservation, but the method of "corning" has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that's brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, vegetables, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams
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