Instant Pot: Garlic Peppercorn Beef Brisket
Please tell me I'm not the only one who gets hooked watching those food competition shows on tv. I'm not talking about the usual programming on Food Network... I'm talking about hardcore food competition as seen on the BBQ circuit. It's clear that BBQ is a religion in many parts of the country. I just watch in awe as they tend to the fire and oversee those large hunks of meat for hours on end. Well, after watching a recent BBQ competition, I had an urge to cook up some brisket. I came across a pork brisket at the market and prepared this Garlic Peppercorn Pork Brisket. It was succulent and definitely worth the time and effort...
If you've seen any of those BBQ competitions, a common theme you'll hear is 'low and slow.' That concept also applies to this recipe even if you're not a hardcore BBQ enthusiast but the good news is, the Instant Pot significantly cuts the time with pressure cooking. This pork brisket is seasoned with crushed whole peppercorns, minced garlic and salt before it's dredged in a bit of flour and garlic powder. The brisket is seared on all sides and then the pan is deglazed with wine and broth. Once all those good, flavorful bits are scraped up from the bottom of the pan, the brisket gets pressure cooked. The result is an amazing piece of pork that melts in your mouth. This can easily be made with a beef brisket instead of pork.
If you've seen any of those BBQ competitions, a common theme you'll hear is 'low and slow.' That concept also applies to this recipe even if you're not a hardcore BBQ enthusiast but the good news is, the Instant Pot significantly cuts the time with pressure cooking. This pork brisket is seasoned with crushed whole peppercorns, minced garlic and salt before it's dredged in a bit of flour and garlic powder. The brisket is seared on all sides and then the pan is deglazed with wine and broth. Once all those good, flavorful bits are scraped up from the bottom of the pan, the brisket gets pressure cooked. The result is an amazing piece of pork that melts in your mouth. This can easily be made with a beef brisket instead of pork.
Garlic Peppercorn Pork Brisket
recipe adapted from Robin Miller
1 (4-pound) pork brisket, trimmed of fat
Salt
3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon olive oil
8 cloves whole garlic, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth
1 cup mushrooms, sliced
1 tablespoon butter
fresh chopped parsley for garnish
Season brisket all over with salt, crushed peppercorns and minced garlic. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
In your Instant Pot:
Plug in the IP with insert set in place.
Press MANUAL on the IP and add oil. When shimmering, add the beef and brown on all sides, about 5-7 minutes.
Add garlic, rosemary, broth and wine to the pan and deglaze, scraping the brown bits from the bottom of the pan.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 50 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 50 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 50 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
When the display reflects L15:00 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.Transfer sauce from pot to a large measuring cup.
While brisket is resting, press SAUTE and add 1 tablespoon butter to the IP and saute mushrooms; cooking until softened and caramelized.
Add the reserved sauce back into the IP with the mushrooms to heat through. Use this as a sauce to serve over the pork slices.
recipe adapted from Robin Miller
1 (4-pound) pork brisket, trimmed of fat
Salt
3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon olive oil
8 cloves whole garlic, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth
1 cup mushrooms, sliced
1 tablespoon butter
fresh chopped parsley for garnish
Season brisket all over with salt, crushed peppercorns and minced garlic. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
In your Instant Pot:
Plug in the IP with insert set in place.
Press MANUAL on the IP and add oil. When shimmering, add the beef and brown on all sides, about 5-7 minutes.
Add garlic, rosemary, broth and wine to the pan and deglaze, scraping the brown bits from the bottom of the pan.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 50 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 50 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 50 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
When the display reflects L15:00 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.Transfer sauce from pot to a large measuring cup.
While brisket is resting, press SAUTE and add 1 tablespoon butter to the IP and saute mushrooms; cooking until softened and caramelized.
Add the reserved sauce back into the IP with the mushrooms to heat through. Use this as a sauce to serve over the pork slices.
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