Ingredients
- 3 lbs beef brisket
- 3 tsp veg oil
- Salt and pepeper
- 1 med onion sliced
- 4 cloves garlic chopped
- 1 tsp onion powder
- 1 tsp dried Rosemary
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 heaping tbsp tomato paste
- 1 tbsp yellow mustard
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp cornstarch
- 1 tsp water
Method
- Generously season brisket with salt and pepper and turn IP on to saute mode.
- Add in the oil, once the oil is hot, gently place the brisket in the pot and sear both sides until brown.
- Once both sides are seared, take brisket out onto a plate and keep it aside.
- Now in the IP , add onions and garlic and saute until onions are slightly soft.
- Add in onion powder, paprika, rosemary, thyme, tomato paste, mustard, and Worcestershire sauce. Mix well.
- Now add in beef broth and mix again.
- Place the brisket gently back in the instant pot.
- Close the lid and turn valve to seal position. Cook on manual high pressure for 60 minutes. Let natural release.
- Once the brisket is done cooking, take it out of the IP gently, place in on a dish and cover to keep warm.
- In the meantime, turn IP on saute mode again. In a small bowl make a slurry of 1 tsp cornstarch and 1 tsp water and gently stir it into the sauce.
- Now use an immersion blender to blend the sauce smooth and let simmer for 5-6 minutes until it thickens. In the meantime, shred the beef brisket with 2 forks.
- Once the sauce reaches the desired consistency, turn of IP.
- Serve as is or over mashed potatoes with a generous helping of the gravy on top. Enjoy!
Check out my Instagram @thismomskitchen for a quick video tutorial