Instant Pot Brisket
KITCHENAID IMMERSION BLENDER
- 2 pounds (907.18 g) beef brisket, cut into 4 pieces against the grain
- 1.5 teaspoons (1.5 teaspoons) Kosher Salt
- 2 teaspoons (2 teaspoons) Ground Black Pepper
- 2 cups (320 g) Sliced Onions
For the Sauce
- 1/2 cup (125 g) Water
- 2 tablespoons (2 tablespoons) Tomato Paste
- 2 tablespoons (2 tablespoons) Worcestershire Sauce
- 1-2 teaspoon (1 teaspoon) Liquid Smoke
- 1 tablespoon (1 tablespoon) Prepared Mustard, adjust to taste
- 1/2 teaspoon (0.5 teaspoon) Xanthan Gum, for low carb or sub with a cornstarch slurry
For the Pressure Cooker
Put salt and pepper on the brisket pieces and let it sit while you get your other ingredients together.
In a small cup or bowl, mix together all the ingredients for the sauce.
Place sliced onions in the inner liner of your pressure cooker or Instant Pot. Place the sliced beef on top.
Pour over the mixed sauce.
Cook the meat at high pressure for 35 minutes for a brisket with some chew, and at 40-45 minutes for a more tender brisket. If you intend to shred it, you can cook for 60 minutes.
Open the pot and remove the brisket with tongs.
Using an immersion blender, blend together the onions and all the liquid in the pot. Add mustard and ensure it is mixed well.
Turn your Instant Pot to sauté and add the xanthum gum or corn starch and allow the sauce to thicken.
Slice the brisket, and serve with the sauce.
For the Slow Cooker
You can make this recipe in a slow cooker by following all directions as above, and cooking the brisket on low for 8-9 hours.
NutritionCalories: 200kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Fiber: 1g | Sugar: 2g
Keto Beef Brisket
- 4 pounds beef brisket
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons avocado oil
- 2 cups beef bone broth
- 1/2 cup red wine
The night before you’d like to have this for dinner, season the brisket liberally with coarse sea salt and refrigerate covered, overnight.
Preheat the oven to 325 degrees F. Allow the meat to sit on the counter for 1 hour before cooking. Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.
Heat the avocado oil over medium high heat in a Dutch oven. Sear the brisket on all sides for about 5 minutes each side.
Add broth and wine to the Dutch oven. You can also add any vegetables to the pot like onions, carrots and celery. Cover and place in the oven for 3-4 hours until the meat is fork tender. Baste every hour.Nutrition FactsKeto Beef BrisketAmount Per Serving (1 serving)Calories 412Calories from Fat 180% Daily Value*Fat 20g31%Saturated Fat 6g38%Cholesterol 140mg47%Sodium 493mg21%Potassium 792mg23%Carbohydrates 1g0%Protein 49g98%Vitamin A 245IU5%Vitamin C 0.1mg0%Calcium 13mg1%Iron 4.6mg26%* Percent Daily Values are based on a 2000 calorie diet.