Jewish Brisket
Try this Jewish Brisket recipe, or contribute your own.
Try this Jewish Brisket recipe, or contribute your own.
- 1 1/2 cups of water
- 4-5 lb beef brisket (i find that costco has excellent cut 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 ketchup
- 1 tsp crushed or minced garlic
- 3/4 cup of white vinegar
- 3/4 cup of dark brown sugar
- 2-3 tbsp cornstarch + 2-3 tbsp water to form a slurry
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (356g)
- Sodium 14.22 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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 (or in your Instant Pot on “Sauté” on the “More” or “High” setting – but the frying pan is easier for this due to size and even searing), 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. If you seared in your Instant Pot, remove the liner pot, rinse it clean, dry it and return it to the Instant Pot when done
- 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
- Make the sauce by combining the water, ketchup, brown sugar, vinegar and garlic
- 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 65 minutes if you want it tender, but a little firmer
- When done, do a 15-minute natural release followed by a quick release
- 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 and hit “Keep Warm/Cancel” and then hit “Sauté” and Adjust to the “High” or “More” setting and bring the sauce to a simmer. Add the slurry to the boiling sauce and stir it in good. Allow it to boil for 2 minutes and then turn the pot to the “Keep Warm” setting. 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.
- Enjoy!
- If using a brisket that’s 2-3 lbs, reduce the cook time to 55-60 minutes!
- 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!
My Jewish Brisket Journey: A Culinary Adventure
Brisket. The very word conjures images of tender, flavorful meat, falling apart at the slightest touch. For years, I'd eyed this culinary challenge, intimidated by its reputation for requiring hours of slow cooking. But then, I discovered a new way to tackle this classic dish – a path paved with pressure, not just time. My journey started with a simple desire: to perfect a recipe that would impress my family and friends, a recipe that would evoke warmth and the comforting flavors of tradition.
My approach is influenced by my background. As a working mom with two active kids and a demanding career, time is my most precious commodity. So I needed a brisket recipe that would taste incredible without demanding all day. My Instant Pot has become my culinary secret weapon, streamlining the process without sacrificing flavor. The results? Simply divine. The brisket, once a daunting project, transformed into a manageable yet stunning culinary masterpiece, ready in a fraction of the traditional cooking time. The rich, savory sauce, created with simple ingredients, elevates the brisket to new heights.
The beauty of this recipe lies in its versatility. Whether you're serving a crowd or just your immediate family, this dish adapts easily. The tender, melt-in-your-mouth brisket is perfect sliced thinly or shredded, and the extra sauce can be served on the side for an extra rich culinary experience. There are no fancy techniques required, and the ingredient list is straightforward, making it accessible to even novice cooks.
Beyond the practicality, there's a deep sense of satisfaction that comes with mastering a dish like brisket. The aroma that fills your kitchen during the cooking process is intoxicating; a blend of rich meat, sweet brown sugar, and tangy vinegar. It's a testament to the simple pleasures of home cooking, a connection to culinary traditions, and a moment of respite in our busy lives. This isn't just a meal; it's an experience, a journey, and a story that's told, one tender bite at a time. The rich, deep flavor and the ease of preparation make this a recipe I will cherish and prepare again and again.
Tips and Variations:
For those with less time, a smaller brisket (2-3 pounds) can be cooked in a shorter time, making this a weeknight-friendly option. The leftovers are just as delightful, if not more so, making this a perfect make-ahead dish. Experiment with different types of onions—red or white—to adjust the flavor profile. Add a dash of your favorite spices for an extra layer of flavor. The possibilities are endless!
Serving Suggestions:
Serve your masterpiece with your choice of sides. Roasted vegetables, creamy mashed potatoes, or even a simple green salad complement the richness of the brisket beautifully. Don't forget the crusty bread for dipping in the delicious sauce!
This isn't just a recipe; it's a journey to the heart of culinary comfort. It's a celebration of simple ingredients transformed into something extraordinary. So grab your Instant Pot, gather your ingredients, and embark on this culinary adventure. You won't regret it.
The Legacy of Brisket:
Brisket, a cut of beef often overlooked, holds a special place in many culinary traditions. Its history stretches back centuries, evolving through different cultures and techniques. Its transformation from a humble cut to a culinary star is a testament to the power of simple ingredients and masterful preparation. The slow cooking methods, once a necessity for tenderizing this tough cut of meat, have given way to modern techniques that preserve the tradition while streamlining the process.
This recipe, a blend of tradition and modern convenience, encapsulates this evolution. It honors the essence of the dish while adapting to the demands of our busy lives. It's a tribute to the enduring appeal of brisket, a culinary classic that continues to evolve and delight.
