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This was quick and relatively easy, but most importantly delicious! The gravy was excellent. (We had fresh rosemary and thyme in the garden and a decent bottle of red zin) The beef was tender. We included the multicolored carrots and we had hash browns instead of latkes, but it all went together nicely!
That sounds like a lovely dinner, Christopher! So glad to hear this was a hit.
Delicious !!!I added a little brown sugar & chilli salt while I was reducing the puréed gravy at the end…..yum! You could also add some sour cream at the end to make a creamy sauce. Will definitely make again.
Can’t wait to try this – sounds amazing. But had to comment and say THANK YOU for the kosher instructions – I see so many “passover” recipes that make no mention of making sure you have passover appropriate ingredients and/or where to find them. Thankfully I personally know and follow this information – but… for others it’s wonderful to see someone take the time to point out how to do it the “correct” way if it’s important to them. Thank you.
Super easy recipe, that produced delicious roast and even better gravy. I used a 2.75 lb cut, added a bit more flavor (better than bullion and a few squirts of date syrup for the holiday). This may become my go-to brisket recipe.
A wonderful Passover to you, Barb!
This is fabulous! I had a whole brisket and dedicated the flatter part to the seasonal corning. ☘️ I looked at that wonky leftover end (a good 4 lbs but probably 3.5 by the time I cut out some of the fat) and thought Instant Pot! Your recipe fit the bill and soooo good. I will be checking out your cookbook. Thank you for posting. This a keeper!
WOW! THANK YOU for easy to follow steps & instructions. I made this more keto-friendly by subbing wine & ketchup with no sugar added Arrabbiata sauce. It was AMAZING.
May try some liquid smoke in there too.
I have had great success with your Instant Pot recipes. I would like to make this beef brisket with a 1 lb piece of meat. How long should I cook? Can I use the same amount of fluid to make gravy?
Yes, you can make this with a 1-pound piece of meat! The amount of cooking liquid can remain the same — don’t use less, or the pot may not come up to pressure properly. I would cut back on the salt a bit (3/4 teaspoon instead of 1 1/2 teaspoons).
If you’re still using brisket, just a smaller piece, I’d leave the cooking time the same.
This recipe did not work at all in a standard pressure cooker. In fact I ended up with a completely ruined piece of meat. :(
Hi, Melanie! I’m so sorry this didn’t work for you! Can you let me know a little more about what happened? Was the meat over cooked or undercooked? Did you make any changes or adjustments to the recipe? What brand of pressure cooker were you using? Thank you!
How would you do this recipe with a stovetop (non-electric) pressure cooker?
Hi, Rebecca! The stovetop pressure cooker instructions are included in the recipe, in parentheses. Hope that helps!
Where do the carrots come into play. No mention of them at all.
The carrots aren’t a part of this brisket recipe — they’re just a “side” on the plate in the photos. I believe they were just steamed until tender. This roasted carrot recipe would also be amazing with the brisket: http://www.simplyrecipes.com/recipes/roasted_baby_carrots/
This is good. I also use mine for other tuff pieces of meat. I do beef heart the same way as the brisket, sear and cook. One can also “reverse sear” if you want a more seared flavor and look on the meat. Just place brisket in the highest oven temp that you can for a bout 6-8 min after cooking do not sear the first time. I aso cook chicken gizzards seared then cooked and make a strogonoff gravey with sour cream paprika mustard etc and place over egg noodles. Gizzard stroganoff sounds funny but is delishous and very tender.
Hi Michael, I bet gizzard stroganoff is great, I love chicken gizzards!
Gizzards were a common school lunch item in the 50’s. Loved them. How about a recipe for gizzard stroganoff?
I have a traditional Italian “Lagostina” pressure cooker which I use very often mainly for soups. I have never cooked meat in it. Thanks for this delicious recipe, this brisket looks fantastic!
Your Beef Brisket is mouthwatering!
Pressure cooker meals are wonderful. More flavor and cook faster too!