Brined One Hour Brisket Pressure Cooker Recipes

BRINED ONE-HOUR BRISKET (PRESSURE COOKER)

Brined One-Hour Brisket (Pressure Cooker) image

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

Ingredients

4 cups water
3/4 cup light brown sugar, lightly packed
1/2 cup kosher salt
1 tablespoon brown mustard seeds
2 bay leaves
4 cups ice water
2 lbs beef brisket, trimmed of fat
1 tablespoon butter
1 large sweet onions or 1 large white onion, halved and thinly sliced
2 star anise pods
1/2 cup tomato paste

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

PRESSURE COOKER BEEF BRISKET

Pressure Cooker Beef Brisket image

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

Ingredients

1 (3 pound) beef brisket, trimmed of excess fat
¼ cup beef rub
1 tablespoon olive oil
2 yellow onions, sliced
5 large cloves garlic, sliced
1 teaspoon salt
½ cup beef broth
½ cup dry red wine
¼ cup ketchup
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
¼ cup cornstarch
¼ cup cold water

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

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