This is the brisket recipe I always use. However, beef brisket also works. Bison brisket is what I typically use. This recipe is simple to make, and compared to other cooking techniques, utilizing a pressure cooker substantially lowers cooking time. The brisket comes out tender, delicious, and moist, and the gravy is also top-notch. With the same level of success, I have used this recipe for briskets up to 6 pounds, however I extended the cooking time to 55 minutes. For this dish, I use an electric pressure cooker, although a stovetop pressure cooker can also be used. You can skip the rub step.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 4 hrs 15 mins |
| Total Time: | 6 hrs 10 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) beef brisket, trimmed of excess fat
- ¼ cup beef rub
- 1 tablespoon olive oil
- 2 medium 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
Instructions
- Coat beef brisket with beef rub, rubbing it into both sides. Place brisket into a large resealable plastic bag and refrigerate for 4 to 8 hours.
- Add oil to a multi-functional pressure cooker (such as Instant Pot) set to the highest Sauté function. Use tongs to lower brisket, fatty-side down, into the pot. Cook until fat is a rich, dark brown color, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
- Select the medium Sauté function; 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 to release any browned bits from the bottom.
- Stir in broth, wine, ketchup, paprika, thyme, and rosemary. Lower seared brisket, fatty-side up, back into the cooker. Close and lock the lid; be sure the 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 the manufacturer’s instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove the lid. Transfer brisket to a plate or carving board.
- Strain cooking liquid into a fat separator, collecting cooked onions and garlic in the strainer. Return onions and garlic to the pressure cooker. Pour cooking liquid back into the pot, discarding any fat left behind. Use an immersion blender until cooking liquid, onions, and garlic are well blended. Select the medium Sauté function.
- Mix cornstarch and cold water together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
- Slice brisket against the grain into 1/4-inch slices. Pour gravy over top and serve hot.
- You can use a 2 1/2- to 3 1/2-pound beef brisket.
- If you are using a stovetop pressure cooker, heat the oil over medium-high heat in Step 2, and reduce the heat to medium in Step 3.
- There should be plenty of fat left in the pan after searing the brisket. If not, add another 1 to 2 teaspoons olive oil to cook the onions and garlic in Step 3.
- Nutrition data for this recipe includes the full amount of beef rub ingredients. The actual amount of rub consumed will vary.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 2224 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |