Servings: Serves 12 1x
Ingredients
- 3 pounds beef brisket flat, trimmed (leaving ¼ inch fat)
- 1 tablespoon avocado oil or olive oil
For the Rub:
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- ½ teaspoon black pepper
For the Sauce:
- 1 (6-ounce) can no salt added tomato paste
- ¾ cup water
- ¼ cup apple cider vinegar (may substitute white vinegar)
- 2 tablespoons Dijon mustard
- 3 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- Optional: ¼ – ¾ teaspoon liquid smoke, to taste
For optional Slaw:
- 1 (9-ounce) bag coleslaw mix (shredded green cabbage, carrots, and red cabbage)
- ⅓ cup mayonnaise (such as Primal Kitchen or vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar (may substitute white vinegar)
- ¼ teaspoon garlic powder
- Salt & black pepper to taste
Instructions
- Prepare the rub: In a small bowl, combine all of the rub ingredients. Stir to combine.
- Rub the spice mixture over and into the surface of the brisket. Refrigerate for 4-24 hours. Remove the brisket from the refrigerator 30-45 minutes before you begin cooking.
- Prepare the sauce: In a medium bowl, combine all of the sauce ingredients. Whisk well to combine. Store in the refrigerator until ready to use.
- Select the ‘Saute’ function on the Instant Pot. When the pot is hot, add the oil. Place the brisket in the pot, laying it as flat as possible. Cook for 2 minutes on each side, or until browned, turning the brisket once. Press the ‘Cancel’ button on the Instant Pot.
- Pour the sauce over the brisket. Use tongs to lift the brisket so that the sauce gets underneath.
- Lock the lid into place. Flip the vent valve to the ‘sealing’ position. Set the cooking time to 60 minutes at high pressure.
- When the cooking time is up, allow for 15 minutes of natural pressure release. Flip the vent valve to ‘venting’ to release any remaining pressure then remove the lid. Transfer the brisket to a baking sheet and cover loosely with foil.
- Select the ‘Saute’ function on the Instant Pot and bring the sauce to a boil. Cook, stirring frequently, for 13-15 minutes or until the sauce thickens and is reduced to about 1½ cups. (You will want to stir nearly continuously at the end to prevent the sauce from scorching).
- Preheat the broiler. Brush the brisket liberally with sauce. Broil for 2-3 minutes on each side.
- Remove from boiler and tent the brisket loosely with foil, allowing it to rest for 10 minutes before slicing thinly against the grain.
- Prepare the slaw, if using, up to 3 hours before serving by combining the mayonnaise, vinegar, and garlic powder. Whisk well to combine. Taste and season with salt and pepper. Stir in coleslaw mix and store in the refrigerator until ready to use.
Nutrition Information
- Serving Size: 3 oz. beef + 2 tbsp sauce
- Calories: 210
- Fat: 8 g
- (Sat Fat: 2 g)
- Sodium: 635 mg
- Carbohydrate: 6 g
- (Fiber: 1 g
- Sugar: 4 g)
- Protein: 25 g