Pressure Cooker Brisket
Ingredients:
- Brisket: 3-4 lbs (1.4-1.8 kg) of well-marbled brisket, trimmed of excess fat
- Salt: 2 tablespoons of kosher salt
- Pepper: 1 tablespoon of freshly ground black pepper
- Olive Oil: 2 tablespoons of high-quality extra-virgin olive oil
- Onions: 2 large onions, thinly sliced
- Garlic: 6 cloves, minced
- Carrots: 2 large carrots, chopped into 1-inch pieces
- Celery: 2 stalks, chopped into 1-inch pieces
- Tomato Paste: 2 tablespoons
- Red Wine: 1 cup of full-bodied red wine (such as Cabernet Sauvignon)
- Beef Stock: 2 cups of homemade or high-quality beef stock
- Bay Leaves: 2 bay leaves
- Thyme: 4 sprigs of fresh thyme
- Rosemary: 2 sprigs of fresh rosemary
- Balsamic Vinegar: 2 tablespoons of aged balsamic vinegar
- Dijon Mustard: 1 tablespoon
- Miso Paste: 1 tablespoon of red miso paste (adds umami depth)
- Brown Sugar: 1 tablespoon
- Worcestershire Sauce: 1 tablespoon
- Soy Sauce: 1 tablespoon (use low sodium if preferred)
- Butter: 2 tablespoons of unsalted butter
- Fresh Parsley: 2 tablespoons, chopped for garnish
Instructions:
- Season the Brisket:
- Generously season the brisket on all sides with kosher salt and freshly ground black pepper. Let it rest at room temperature for 30 minutes.
- Sear the Brisket:
- Set your pressure cooker to the sauté function (or high heat if using a stovetop model). Add the olive oil and heat until shimmering.
- Sear the brisket on all sides until deeply browned, about 4-5 minutes per side. This step is crucial for flavor. Once seared, remove the brisket and set it aside.
- Sauté the Vegetables:
- In the same pot, add the onions, carrots, and celery. Sauté until the onions are caramelized, about 8-10 minutes.
- Add the garlic and tomato paste, cooking for another 2 minutes until fragrant and slightly caramelized.
- Deglaze the Pot:
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Add Aromatics and Liquid:
- Stir in the beef stock, bay leaves, thyme, rosemary, balsamic vinegar, Dijon mustard, miso paste, brown sugar, Worcestershire sauce, and soy sauce. Mix well to combine.
- Pressure Cook:
- Return the seared brisket to the pressure cooker, nestling it into the liquid and vegetables.
- Secure the lid and set the pressure cooker to high pressure for 75 minutes.
- Natural Release:
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining pressure.
- Rest and Reduce Sauce:
- Carefully remove the brisket from the pressure cooker and let it rest on a cutting board, tented with foil.
- Set the pressure cooker back to the sauté function. Remove the bay leaves and herb sprigs, and simmer the cooking liquid for 10-15 minutes to reduce and concentrate the flavors. Stir in the butter to finish the sauce.
- Slice and Serve:
- Slice the brisket against the grain into 1/4-inch thick slices. Arrange on a serving platter.
- Spoon the reduced sauce and vegetables over the sliced brisket. Garnish with freshly chopped parsley.