This is a lot of work so only do when you feel up for half a day in the kitchen.

Inspiration Recipe: Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots Recipe

Ingredients

Aromatics & Vegies

(For a 1.3 kg Brisket, could have added another 1/3 more vegies so there was enough sauce for all the brisket)

• Daikon (as Onion)
• 1 Carrots
• 1 small Fennel (maybe one small one, incl. stalks)
• 1/4 of Radicchio head, rough chop
• 1/2 large turnip, diced

Stock

• Chicken Bone Broth (250ml needs eating), add tspn of Vegie stock for extra flavour
• Add two tomatoes (original recipe called for ketchup)
• Make hemp seed liquid in case I want to use it. Otherwise, I'll use it in another soup in the next day or even the Kohlrabi soup. 2:1 Liquid to Seeds.

Herbs (add with stock)

• Garlic granules (add with stock)
• Ginger granules (add with stock)
• 4-6 Sun-dried tomatoes, minced
• Bay leaf
• Thyme
• Wattle seed for coffee flavour - works so well!

Method

1. Heat goose fat or oil in pressure cooker, braise Beef Brisket all sides and pieces. Up to 6 mins a side over medium heat.

2. Remove Brisket. Deglaze with a little water (50-100ml is enough). Add Aromatics to sweat and soften. Want most of the water gone. (15-20mins)

3. Add stock/broth and herbs. Reduce liquid by half.

4. Add brisket and nestle in to vegies. Cook on high-pressure for 1-1.5 hours (wow!)

5. Natural pressure release. Remove brisket to rest. 10-20 mins. Then slice against grain.

6. See how much liquid is in pot. Can either reduce or thicken. Add salt if needed.

7. Important, to stop brisket drying out. Put sliced brisket on plate or container and cover with sauce. Let stand for 30 mins to absorb juices and stay tender. Freeze together.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License