Instant Pot Mongolian Braised Brisket With Coconut Milk Recipes

INSTANT POT MONGOLIAN BRAISED BRISKET WITH COCONUT MILK

Steps:

• Preheat Instant Pot to saute setting.
• Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.).
• Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth) with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges.

INSTANT POT BBQ BRISKET

Steps:

• In a small bowl, mix together the steak seasoning, cumin seeds and fennel seeds. Brush the brisket with liquid smoke and then sprinkle both sides with the steak seasoning mixture, making sure to rub it inches Cover loosely with plastic wrap and chill for at least 2 hours or overnight.
• Pour the barbecue sauce into a 6-quart or larger Instant Pot. Add the marinated brisket, turning it over to coat both sides. Lock the lid, making sure the valve is set to seal, and cook on high pressure for 75 minutes. Natural release for 15 minutes before manually releasing any residual steam.
• Carefully open the lid and transfer the cooked brisket to a cutting board, and let it rest for 10 minutes. Press the sauté button and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, about 8 to 10 minutes.
• Pour the sauce over the brisket and then thinly slice before serving.
• Note: If you want to develop a crust on the brisket, you can place under the broiler for a few minutes after you've poured the BBQ sauce over the brisket.

BRAISED BRISKET TACOS

Steps:

• For the brisket:.
• Preheat oven to 325 degrees. Season brisket generously with salt and pepper.
• Preheat a large dutch oven over medium heat. Place brisket in pot, fat side down, and sear on all sides until deeply golden brown, about 4-5 minutes per side. Remove brisket to a plate.
• Add 2 tablespoons olive oil, carrot, onion, celery, pepper, and garlic. Season with salt and pepper and and saute? until softened and beginning to caramelize, about 6 minutes. Add coriander, cumin, paprika, cayenne, and oregano and toast, stirring, until fragrant, about 1 minute. Add tomato paste and cook, 1-2 minutes, before adding tomatoes and beef stock. Bring to a brisk simmer, return meat to pot, and cover. Transfer to oven and braise, flipping brisket every 45 minutes, until meat is tender and shreds easily with two forks, about 4-5 hours. Remove meat from sauce and keep lightly covered.
• Return dutch oven to stove top over high heat and cook, stirring frequently to prevent scorching, until sauce is reduced by half, about 10 minutes. Reduce heat to low and return meat to sauce. Using two forks, pull meat into long shreds. Fold to coat with sauce and keep warm until ready to serve.
• For Pesto Guac:.
• Combine avocados, lemon juice, and olive oil in a medium bowl. Mash with a fork or potato masher until desired consistency is reached. Add basil and parmigiano-reggiano. Fold to combine, and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve.
• For Apple-Pear Slaw:.
• Combine apple, pear, cabbage, apple cider vinegar, and olive oil in a large bowl. Toss to combine and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve.
• To serve, warm tortillas, in batches if necessary, in a cast iron skillet on medium heat for 30 seconds to 1 minute per side. Transfer to a dish towel to keep warm. Serve with brisket and sauce, guac, slaw, cilantro, lime wedges, yogurt, and hot sauce.