Typically, beef brisket comes from the breast or lower chest of an animal. As such, the muscles in this area work hard to support activities like moving and standing. All this hard work means a tough cut of meat filled that’s with collagen-rich connective tissue.
The secret to good brisket?
Getting all that tough collagen to gelatinize. You do this by using “low and slow” as your brisket-making mantra, keeping your fat caps on, and making sure your cut is well marbled. Because fat protects the meat against cooking, keeping it juicy and supple.
Of course, cooking your meat in a pressure cooker shrinks cook time and revolutionizes the entire process. Your brisket tastes “low and slow” but with high pressure and fast cook time, it’s anything but that.
Leftover brisket can be a delicious breakfast or use it to make Paleo Chicken Tostadas .
Instant Pot Beef Brisket
- 1h 40m
- 1 onion
- 2 cloves garlic
- 1 tbsp. bacon fat, or fat of choice
- 1 tsp. coarse sea salt, or to taste
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 c beef stock, or chicken stock
- 1 tbsp. sucanat
- 2 lb beef brisket
- Peel and slice the onion. Peel and half the garlic.
- Turn the pressure cooker to sauté.
- Sauté onion and garlic in fat until translucent. Stir in spices and seasoning (salt, garlic and onion powders, oregano, and thyme) and cook for 2 minutes. Remove and set aside.
- In the bottom of your pressure cooker, loosely combine the stock and sucanat.
- Place brisket in the pressure cooker and spread onion mixture over the top. Cover with the lid and cook on high pressure for 50 minutes.
- Once cooking is complete, you can quick release pressure or natural release.
- When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket.
- Transfer the brisket and all of its sauce to a baking dish.
- Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.
- Remove the dish from the fridge and remove as much solidified fat to your preference.
- Move the meat to a cutting board and slice against the grain into half-inch slices.
- Use an immersion blender (or standing blender) to puree the sauce smooth.
- Slide the sliced meat back and sauce back into the pressure cooker on high for 3 minutes to warm. Use manual or natural release.
- Serve with a simple fresh salad.