Braised Brisket

This brisket was invited to several different Hanukkah parties last year—apparently she’s very popular. I, on the other hand, was invited to no Hanukkah parties. My brisket is more popular than I am! Which is good, because as a Texan I was a little worried they’d take my Texan Card away if I braised rather than smoked a brisket. But one taste of this, and you might forgive my transgression.

{ Serves 6 to 8 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High); Sauté	Natural	1 hour 30 minutes

Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Low-Carb

• 2 pounds beef brisket, cut across the grain into 4 pieces
• 1½ teaspoons salt
• 2 teaspoons black pepper
• 2 cups sliced yellow onions
• ¾ cup water
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 to 2 teaspoons liquid smoke
• ¼ cup cornstarch

1. Season the brisket with the salt and pepper. Arrange the onions in the bottom of the Instant Pot. Place the meat on top of the onions.

2. In a small bowl, combine ½ cup of the water, the tomato paste, Worcestershire, mustard, and liquid smoke. Pour the sauce over the meat and onions.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 60 minutes (for brisket with some chew) or 75 minutes (for a more tender brisket). At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.

4. Transfer the brisket pieces to a platter. Using an immersion blender, puree the sauce and onions directly in the pot until smooth.

5. Select SAUTÉ. Bring the sauce to a simmer. In a small bowl, whisk together the remaining ¼ cup water and the cornstarch until smooth to make a slurry. Whisk the slurry into the sauce and cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Select CANCEL.

6. Slice the brisket and serve with the sauce.