Pulled Brisket
By :The Instant Pot Bible by Bruce Weinstein
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This recipe is a not-quite-French-inspired braise turned into pulled beef. It’s also not-quite-Jewish tzimmes turned into Midwestern American comfort food. And it’s also like all of them combined. (Somehow.)
If not left whole, briskets come in two basic cuts. The flat cut (or “first cut”) is less fatty than the “point cut.” However, consider trimming even the flat cut of most of its exterior fat, just so it has about 1/4 inch or so over the meat. The sauce will then have a brighter flavor.
The brisket needs a long time under pressure so that you can shred it, rather than just slice it. That said, it might not even be done with the timing stated. Brisket can be notoriously fussy, becoming tender at various times because of a range of factors well beyond just the size of the meat. If you find you can’t shred the meat easily, put the hunk back in the sauce, bring it back to HIGH pressure, and cook for another 10 minutes, followed again by a natural release.
Votes: 3
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Main Ingredient Beef Brisket, Diced Tomatoes, Onion
Servings
8 servings
Ingredients
  • 14 ounce diced tomatoes 1 can
  • 1/2 cup bold red wine such as Zinfandel or Syrah
  • 2 tbsp balsamic vinegar
  • 1/2 cup frozen pearl onions (do not thaw)
  • 8 baby carrots
  • 8 pitted prunes
  • 6 large pitted green olives sliced
  • 1 tbsp fresh thyme leaves
  • 2 medium garlic cloves peeled and minced (2 teaspoons)
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 1 lb beef brisket 3 poundpreferably the flat cut, trimmed and cut in half widthwise
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Main Ingredient Beef Brisket, Diced Tomatoes, Onion
Servings
8 servings
Ingredients
  • 14 ounce diced tomatoes 1 can
  • 1/2 cup bold red wine such as Zinfandel or Syrah
  • 2 tbsp balsamic vinegar
  • 1/2 cup frozen pearl onions (do not thaw)
  • 8 baby carrots
  • 8 pitted prunes
  • 6 large pitted green olives sliced
  • 1 tbsp fresh thyme leaves
  • 2 medium garlic cloves peeled and minced (2 teaspoons)
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 1 lb beef brisket 3 poundpreferably the flat cut, trimmed and cut in half widthwise
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Mix the tomatoes, wine, and vinegar in the cooker. Stir in the pearl onions, carrots, prunes, olives, thyme, garlic, salt, and pepper. Nestle the meat into the sauce, then turn the cut over to coat both sides. Lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 1 hour 10 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 1 hour and 30 minutes with the Keep Warm setting off.
  4. Option 3 Slow Cook
    Press Slow Cook option on High for 6 hours with Keep Warm setting off (or on for no more than 4 hours)
  5. If you’ve used the pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
  6. Unlatch the lid and open the cooker. Use a meat fork and a big slotted spoon to transfer the brisket (whole or in pieces) to a cutting board. Use a flatware tablespoon to skim excess surface fat from the sauce in the pot.
  7. Press Saute, set time for 15 minutes.
  8. Bring the sauce to a simmer, stirring once in a while. Simmer, stirring a few times, until the sauce looks like a loose, wet barbecue sauce, 5 to 10 minutes. Meanwhile, shred the basket using two forks—or perhaps a knife to cut thick slices that can then be shredded with a fork.
  9. Once the sauce has reached the right consistency, stir the shredded brisket into it and cook, stirring often, until coated, about 1 minute. Turn off the SAUTE function and remove the hot insert from the pot. Set the lid askew over the insert and set aside for 5 minutes to blend the flavors and let the meat continue to absorb the sauce.
Recipe Notes

Beyond
• You must halve the recipe for a 3-quart cooker.
• While you can serve this pulled brisket on potato rolls with pickle relish or pickled jalapeno rings, it’s also great over mashed potatoes.
• To omit the wine, substitute beef broth and add 2 teaspoons dark brown sugar.
• For a sweeter sauce, substitute 1/4 cup raisins for the prunes.
• For a more complex flavor, substitute pomegranate molasses for the balsamic vinegar.

6 replies
  1. Waldog
    Waldog says:

    Made this and thought it was wonderful! There seems to be an error in the ingrediants. Recipe states 1 lb of brisket and then also states 3 lbs of brisket. I used 3.5lb brisket, cut in half. That worked out well. I pressure cooked for 90 minutes and the meat was easily shredable. I also used corn starch the thicken the broth. Serve over mashed potatoes, rice or, open faced sandwiches. Next time. It has a very nice rich, slightly sweet flavor.

  2. jewdicat
    jewdicat says:

    This was my first meal made in the Instant Pot and it turned out really well. The only change I made was fresh onions instead of frozen pearl onions since out local grocery didn’t carry them.

  3. Jenniferturnbow8
    Jenniferturnbow8 says:

    So i went by no ones recipe and done my own , i had a huge almost 10 lb brisket a cut a small chunk out of enough for supper , seasoned with dales then lightly sprinkle with onikn powder , garlic powder , black pepper , tonys , lemon pepper and montrels . Both sides and had to cook abt 3 hrs . And it was awesome and falling to pieces !

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