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 this Instant Pot shaved off some of that time and it’s now even more tender than ever! A winner all around!
- 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 tbsp cornstarch + 2 tbsp water to form a slurry
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
- 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 60 minutes if you want it tender, but a little firmer.
- When done, do a 15-minute natural release followed by a quick release and switch the pot to “Keep Warm”
- 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. Add the slurry to the pot and stir it in good. 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.