Instant Pot Jewish Brisket
Instant Pot Jewish Brisket
BEHOLD! The ULTIMATE Jewish dish – BRISKET!
Not only is the flavor beyond your wildest dreams, it’s also SO EASY to make!
My mom has been making this recipe, originally given to her by her friend Helene, for as long as I can remember and I’ve always drooled at the thought of any gathering where this is usually served – especially Passover and Rosh Hashanah!
Normally, it would go in the oven for about 2.5 hours – but the Instant Pot shaved off some of that time and it’s now even more tender than ever! A winner all around!
Here’s How I Made It!:
Let’s start with a good cut of brisket (Costco is a GREAT place to get this!)…
..and let’s slice it in half, against the grain.
Now let’s take some kosher salt and really rub it all onto the briskets on both sides…
…and then sear our briskets on both sides for a few minutes (you can do this in the stove or in your Instant Pot but I feel that the stove does a better job at searing a piece of meat this size).
When done, transfer the briskets to the instant pot with the trivet already in place.
Next, let’s cut up an onion…
…and lay it on top of our briskets and pour the rest inside the pot.
Make the TO-DIE-FOR sauce by whipping together a few special ingredients…
…and pour it over the onions and briskets. Secure the lid and cook at high pressure.
When done, you will inhale one of the most wonderful aromas ever.
Carefully transfer the now tender briskets to a cutting board and let them cool for a few.
Back to the pot and to that marvelous sauce, add a cornstarch slurry, stir it up well…
….and let it simmer for a few moments until it slightly thickens.
Using a good, sharpened knife, slice the brisket against the grain (it’s okay if some of it breaks apart – it’s going to be wonderfully tender, after all!
And take a moment to admire this newfound prized possession (and only try sneaking a piece if Jeffrey isn’t looking).
Transfer the brisket back into the pot to marinate in the sauce and transfer to a serving dish…
…before serving it individually and eating 3 servings of it. Yup! It’s THAT good, folks! Mazel Tov!
- 4-5 lb Beef Brisket (I find that Costco has excellent cuts!), cut in half so it fits in your Instant Pot. Leave the fat on for now.
- Kosher salt for rubbing into the brisket
- 3-4 yellow onions, chopped
- 1 1/2 cups of water
- 1 1/2 cups of ketchup
- 1 tsp crushed or minced garlic
- 3/4 cup of white vinegar
- 3/4 cup of dark brown sugar
- 2-3 tbsp cornstarch + 2-3 tbsp water to form a slurry
If using a brisket that’s 2-3 lbs, reduce the cook time to 55-60 minutes!
Because brisket tastes EVEN BETTER the next day (if that’s even possible), I suggest you make this the day or night before you serve it and then once sliced, transfer to an aluminum pan and let it sit soaked in the sauce in the fridge covered with tin foil. Then, when ready to serve reheat in the oven for about 30 minutes or so at 350 degrees. It also freezes well too!
- Take the brisket and cut it in half against the grain so it’s separated into two slices
- Rub each side of the brisket with Kosher salt so it’s coated
- Turn on the stove to high and in a large frying pan, let it get hot and then sear each side of the brisket until browned or slightly charred. About 2-4 minutes each side depending on your stove/pan. Just stand over it and check it to ensure you don’t overdo it too much
- With the trivet in the Instant Pot, layer one half of the brisket (fat-side up) and cover with about half of the onions. Then, in a criss-cross fashion, layer the other half of the brisket (also fat-side up) on top of onions and other half of the brisket. We are leaving it fat-side up so the juices from the fat course through the meat when cooking to make it super moist and flavorful
- Make the sauce by combining the water, ketchup, brown sugar, vinegar and garlic
- Cover with all of the sauce and then add the remaining onions to the top of the brisket and the sides of the pot if there’s room
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 75 minutes if you want it SUPER tender (like shred apart, tender) or 65 minutes if you want it tender, but a little firmer
- When done, do a 15-minute natural release followed by a quick release
- Because they are going to be very tender, CAREFULLY transport the brisket halves to a carving board (again, fat-side up) and let them COOL for a solid 30 minutes. If you decide to carve it up into strips right away before it’s done cooling, it will shred apart – which is fine, but some people really like those long strips of brisket. What you CAN do now is easily shave off the undesired fat and discard (or keep it on if you like it)
- Meanwhile, as the brisket’s cooling, make your cornstarch slurry and hit “Keep Warm/Cancel” and then hit “Sauté” and Adjust to the “High” or “More” setting and bring the sauce to a simmer. Add the slurry to the boiling sauce and stir it in good. Allow it to boil for 2 minutes and then turn the pot to the “Keep Warm” setting. The sauce will thicken up some as the brisket cools
- Once the brisket is cooled down and easier to slice up, using a GOOD, sharp carving knife slice the brisket AGAINST the grain (meaning the opposite direction that the strings of meat are going in). Cut into strips or chunks. However you want it!
- If the meat appears dry, don’t be fooled! We are going to take our sliced meat and carefully add it BACK to the Instant Pot and marinate in that delicious sauce for a few minutes (still on the “Keep Warm” setting). Let it sit in there for a good 5-10 minutes or so.
- Place the brisket in a serving bowl and cover with the sauce.