{"id":53298,"date":"2024-02-26T23:03:15","date_gmt":"2024-02-26T23:03:15","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53298"},"modified":"2024-02-27T23:33:51","modified_gmt":"2024-02-27T23:33:51","slug":"brisket-ip","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/02\/26\/brisket-ip\/","title":{"rendered":"Brisket IP"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2 to 6<\/h4>\n<h6 style=\"text-align: center;\">Adapted from Martha Stewart<\/h6>\n<p>Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.<\/p>\n<p><strong>Note:<\/strong> Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">2-4<\/span><span class=\"ingredient-name\">lb beef brisket, fat cap trimmed to \u00bc-inch thickness, cut into 3 or 4 pieces<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">yellow onions, thinly sliced (4 cups)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups beef broth<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup red wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS tomato paste (optional)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">packet slow cooker pot roast seasoning<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">stalks celery, cut into 1-inch lengths<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb Yukon Gold potatoes, peeled and cut into 1\u00bd-inch pieces<\/span><\/li>\n<li><span class=\"id-ingredient-name\">chopped parsley leaves, for serving<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\n<\/strong>Set a 6-qt Instant Pot to the <strong>SAUT\u00c9 HIGH <\/strong>setting. Add <strong>oil <\/strong>and heat until shimmering.<\/p>\n<p>Generously season <strong>brisket<\/strong> with <strong>salt<\/strong> and <strong>pepper<\/strong>. Working in batches, add <strong>brisket<\/strong> to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.<\/p>\n<p>Add <strong>onions<\/strong> to pot and season with <strong>salt<\/strong> and <strong>pepper<\/strong>; cook, stirring occasionally, until translucent, 3 to 4 minutes.<\/p>\n<p>In a bowl whisk together the <strong>broth<\/strong>, <strong>wine<\/strong>, <strong>tomato<\/strong> <strong>paste<\/strong>, and <strong>pot<\/strong> <strong>roast<\/strong> <strong>seasoning<\/strong>. Pour into IP. Return <strong>brisket<\/strong> to IP.<\/p>\n<p>Seal Instant Pot and set to <strong>MANUAL HIGH <\/strong>pressure for 60-90 minutes depending on size.<\/p>\n<p>Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the <strong>brisket<\/strong> from liquid and transfer to a cutting board. Tent with foil to keep warm.<\/p>\n<p>Add <strong>carrots<\/strong>, <strong>celery<\/strong> and <strong>potatoes<\/strong> to pot. Secure lid, readjust pressure valve, and cook on <strong>MANUAL HIGH <\/strong>pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let <strong>vegetables<\/strong> sit on the warming setting). Using a slotted spoon, transfer <strong>vegetables<\/strong> to a platter.<\/p>\n<p>Set machine to <strong>SAUT\u00c9 HIGH <\/strong>setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice <strong>brisket<\/strong> against the grain and transfer to platter, sprinkle with <strong>parsley,<\/strong> and serve.<\/p>\n<p>Use remaining liquid to make gravy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 to 6 Adapted from Martha Stewart Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal. Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size. 1TBS vegetable oil 2-4lb beef brisket, fat cap trimmed to \u00bc-inch thickness, cut into 3 or 4 pieces Kosher salt and freshly ground black pepper 1-2yellow onions, thinly sliced (4 cups) 2cups beef broth 1cup red wine 2TBS tomato paste (optional)&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/02\/26\/brisket-ip\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[345,68,163,190],"class_list":["post-53298","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-brisket","tag-carrots","tag-onion","tag-potatoes"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53298"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53298\/revisions"}],"predecessor-version":[{"id":53312,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53298\/revisions\/53312"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}