• killerpenguin@lemmy.worldOPM
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    1 year ago

    https://www.foodnetwork.com/recipes/food-network-kitchen/barbecue-brisket-sliders-12671318

    INGREDIENTS

    Brisket:

    1 1/2 pounds flat-cut brisket
    
    1 tablespoon whole tri-color peppercorns, coarsely crushed
    
    Kosher salt
    
    1 tablespoon vegetable oil
    
    2 cloves garlic, crushed
    
    1 1/2 cups low-sodium chicken or beef broth
    

    Slaw:

    1/3 cup mayonnaise
    
    1/4 cup sour cream
    
    1 tablespoon Dijon mustard
    
    1 tablespoon apple cider vinegar
    
    1 teaspoon honey
    
    1/2 teaspoon celery salt
    
    One 12-ounce package broccoli slaw
    
    Kosher salt and freshly ground black pepper
    

    Barbecue Sauce:

    3/4 cup ketchup
    
    2 tablespoons apple cider vinegar
    
    1 tablespoon yellow mustard
    
    1 tablespoon packed dark brown sugar
    
    1 tablespoon Worcestershire sauce
    
    1 teaspoon molasses
    
    1/4 teaspoon celery salt
    
    Kosher salt
    

    For Serving:

    One 11-ounce package pretzel slider buns
    

    DIRECTIONS

    Special equipment: a 6-quart Instant Pot® multi-cooker

    Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.

    For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
    
    After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.
    
    For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.
    
    For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.
    
    For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.
    
  • AFK BRB Chocolate@lemmy.world
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    1 year ago

    Sounds good. Have you tried it? I’m not sure I could stand to buy brisket and not do it in the smoker, but this would certainly be faster.

    • killerpenguin@lemmy.worldOPM
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      1 year ago

      I have not tried it personally, but In the gif the brisket looks a little dry. I will try this recipe because i love brisket. Just try my best to not dry the brisket out

      • AFK BRB Chocolate@lemmy.world
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        1 year ago

        Brisket is so sensitive to internal temp. If your funny get it above about 195, it will be tough because of the connective tissue. If you go over about 205, it will get dry. So it’s a pretty narrow window, and you can’t really use a temperature probe in an instant pot (unless there are models with one built in?).

        • killerpenguin@lemmy.worldOPM
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          1 year ago

          Yeah putting a temperature probe in a pressure cooker probobly not a good idea. That is good to know though about the termperature, so between 195 amd 205 the goldilocks zone for brisket?

          • AFK BRB Chocolate@lemmy.world
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            1 year ago

            so between 195 amd 205 the goldilocks zone for brisket?

            Yeah, though most people try to hit an even more narrow window. 195 is just getting there, and it’s still going to be kind of firm. 205 is getting too close to being dry. Remember that it will continue to cook a bit after you pull it.