Barbecue Beef Brisket

Ingredients

• Canola oil

  3 tbsp or 42g

• Beef brisket

  Flat half, separable lean only, trimmed to 1/8" fat, select, raw

  4 lb or 1.81kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomato sauce

  Canned

  170g

• Water

  Plain, clean water

  1 cup or 237g

• Brown sugar

  ½ cup packed or 110g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Worcestershire sauce

  1 tbsp or 17g

• Paprika

  Spices

  2 tsp or 4g

• Chili powder

  Spices

  1 tsp or 3g

• Vinegar

  Cider

  3 tbsp or 45g

Directions

1. Preheat the instant pot by selecting saute on high heat. Add the oil.
2. Season the brisket with salt and pepper. Once the pot is hot, brown the brisket on all sides, about 3 minutes per side. Remove and set aside.
3. Add the onion and garlic and saute for 3 minutes. Add the tomato sauce, water, brown sugar, mustard, worcestershire, paprika, and chili powder and stir. Add the meat and secure the lid.
4. Select Manual and cook at high pressure for 1 1/2 hours.
5. Once cooking is complete, let the pressure release naturally for 10 minutes. Release any remaining pressure.
6. Using tongs, remove the meat and let it rest. Select Saute on high heat and add the vinegar. Simmer the sauce until thick, 10 to 15 minutes. Slice the meat against the grain and return it to the sauce. Serve.

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