Instant Pot Mongolian Braised Brisket With Coconut Milk Recipes

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INSTANT POT MONGOLIAN BRAISED BRISKET WITH COCONUT MILK



Instant Pot Mongolian Braised Brisket With Coconut Milk image

Make and share this Instant Pot Mongolian Braised Brisket With Coconut Milk recipe from Food.com.

Provided by norasingley

Categories     Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 -3 lbs beef brisket, flat cut into 2-3 pieces
kosher salt
2 tablespoons grapeseed oil, or vegetable oil, plus additional as necessary
1 large yellow onion, peeled and cut lengthwise into six wedges
10 garlic cloves, peeled
4 inches piece ginger, peeled and thinly sliced on bias
1 jalapeno, sliced lengthwise
1 cinnamon stick
3 tablespoons light brown sugar (or dark)
2/3 cup rice wine vinegar
2/3 cup soy sauce
1 1/2 cups low sodium beef broth
1 cup coconut milk, from a well-shaken can
freshly squeezed lime juice, from 1-2 limes, to taste, plus additional lime wedges, for serving
steamed rice, for serving
roughly chopped cilantro, for serving

Steps:

  • Preheat Instant Pot to saute setting.
  • Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.).
  • Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth) with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges.

Nutrition Facts : Calories 618.3, Fat 35.7, SaturatedFat 17.2, Cholesterol 140.6, Sodium 2874.9, Carbohydrate 20.6, Fiber 1.3, Sugar 12.7, Protein 54.1

INSTANT POT BBQ BRISKET



Instant Pot BBQ Brisket image

This flavorful brisket might be made with store-bought BBQ sauce, but that doesn't mean it isn't loaded with flavor. Cooking it in the Instant Pot really infuses it and makes it very tender.

Provided by Jonathan Melendez

Categories     Meat

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 1/2 tablespoons steak seasoning
1/2 teaspoon cumin seed, crushed
1/2 teaspoon fennel seed, crushed
2 lbs beef brisket (about 2-inches thick)
1 teaspoon liquid smoke
1 (12 ounce) bottle honey barbecue sauce

Steps:

  • In a small bowl, mix together the steak seasoning, cumin seeds and fennel seeds. Brush the brisket with liquid smoke and then sprinkle both sides with the steak seasoning mixture, making sure to rub it inches Cover loosely with plastic wrap and chill for at least 2 hours or overnight.
  • Pour the barbecue sauce into a 6-quart or larger Instant Pot. Add the marinated brisket, turning it over to coat both sides. Lock the lid, making sure the valve is set to seal, and cook on high pressure for 75 minutes. Natural release for 15 minutes before manually releasing any residual steam.
  • Carefully open the lid and transfer the cooked brisket to a cutting board, and let it rest for 10 minutes. Press the sauté button and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, about 8 to 10 minutes.
  • Pour the sauce over the brisket and then thinly slice before serving.
  • Note: If you want to develop a crust on the brisket, you can place under the broiler for a few minutes after you've poured the BBQ sauce over the brisket.

Nutrition Facts : Calories 329.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 93.7, Sodium 649.3, Carbohydrate 22.8, Fiber 0.5, Sugar 16.3, Protein 31.4

INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW



Instant-Pot Korean Chile-Braised Brisket and Kimchi Coleslaw image

Check out this tender beef brisket recipe, made spicy with gochujang, gochugaru chile flakes, sesame oil, garlic, and lots of fresh ginger.

Provided by Melissa Clark

Categories     Brisket     Super Bowl     Instant Pot     Slow Cooker     Pressure Cooker     Meat     Beef

Yield 8 servings

Number Of Ingredients 24

Brisket:
4 to 5 pounds beef brisket, cut into 3 or 4 pieces
1 tablespoon dried red chile flakes, preferably Korean gochugaru
1 tablespoon sweet paprika
2 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 to 3 tablespoons peanut or safflower oil, as needed
1 large onion, diced
4 garlic cloves, minced
1 tablespoon grated peeled fresh ginger
1 cup lager-style beer
1/4 cup gochujang (Korean chile paste) or Sriracha
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons light or dark brown sugar
2 teaspoons Asian fish sauce
1 teaspoon toasted sesame oil
Kimchi Coleslaw:
5 cups shredded cabbage (from 1 small cabbage)
1/4 cup chopped kimchi, plus more to taste
2 tablespoons peanut, grapeseed, or olive oil
1 teaspoon toasted sesame oil
Juice of 1/2 lime, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste

Steps:

  • To pressure cook it:
  • Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
  • Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
  • If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
  • Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
  • To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
  • Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
  • Slow Cooker Variation:
  • Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.

BRAISED BRISKET WITH ONIONS & GARLIC



Braised Brisket with Onions & Garlic image

Make and share this Braised Brisket with Onions & Garlic recipe from Food.com.

Provided by Dancer

Categories     Meat

Time 3h

Yield 6-8

Number Of Ingredients 6

3 -5 lbs boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 large onions, 1/2-inch thick slices
2 tablespoons cornstarch, dissolved in 1/4-cup water

Steps:

  • Heat oven to 350 F.
  • Place beef brisket, fat side up, in large roasting pan.
  • Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
  • Roast in oven 1 hour or until onions are lightly browned.
  • Add 1 cup hot water.
  • Carefully cover pan tightly with aluminum foil.
  • Reduce oven to 325 F and continue cooking 2 hours or until brisket is tender.
  • To make gravy, skim fat from pan juices.
  • Add cornstarch mixture to pan juices.
  • Cook over medium heat until gravy boils and thickens, stirring constantly.
  • Carve brisket across the grain into thin slices; serve with onions and gravy.

Nutrition Facts : Calories 341.5, Fat 11.7, SaturatedFat 4.2, Cholesterol 151.9, Sodium 579.3, Carbohydrate 9.9, Fiber 1.4, Sugar 3.2, Protein 49.6

BRAISED BRISKET WITH 36 CLOVES OF GARLIC



Braised Brisket with 36 Cloves of Garlic image

Make and share this Braised Brisket with 36 Cloves of Garlic recipe from Food.com.

Provided by PaulaG

Categories     Meat

Time 3h55m

Yield 8-10 serving(s)

Number Of Ingredients 10

36 cloves garlic (or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic)
3 tablespoons olive oil
5 lbs first-cut beef brisket, trimmed of excess fat,wiped with a damp paper towel,and patted dry
2 tablespoons red wine vinegar
3 cups beef broth or 3 cups chicken broth, preferably homemade or a good-quality,low-sodium canned
3 -4 sprigs fresh thyme or 2 teaspoons dried thyme
2 sprigs fresh rosemary, plus
1 teaspoon chopped rosemary
salt & freshly ground black pepper
1 teaspoon grated lemon, zest of

Steps:

  • Preheat oven to 325 degrees.
  • Drop the garlic cloves into boiling water for 30 seconds.
  • Drain immediately.
  • Peel as soon as the garlic is cool enough to handle.
  • Set aside on paper towels to dry.
  • Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer.
  • Use two burners, if necessary.
  • Add the brisket and brown well on both sides, about 10 minutes.
  • Transfer the brisket to a platter and set aside.
  • Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves.
  • Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold.
  • Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
  • Add the stock, thyme and rosemary sprigs and reduce the heat to a simmer.
  • Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up.
  • Spoon the garlic cloves over the meat.
  • Place the brisket in the oven, cover and cook, basting every half-hour, until the meat is fork-tender, 2 1/2 to 3 hours or longer.
  • (As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees).
  • Transfer the brisket to a cutting board and tent it loosely with foil.
  • Prepare the gravy.
  • Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs.
  • Skim and discard as much fat as possible from the liquid.
  • Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender.
  • Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet.
  • Add the reserved chopped rosemary, minced garlic and the lemon zest.
  • Boil down the gravy over high heat, uncovered, to the desired consistency.
  • Taste and adjust the seasoning.
  • (If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal.
  • Arrange the sliced brisket on a serving platter.
  • Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.

Nutrition Facts : Calories 954.6, Fat 80.7, SaturatedFat 31, Cholesterol 207.2, Sodium 398.7, Carbohydrate 4.5, Fiber 0.3, Sugar 0.1, Protein 49.6

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