Instant Pot Jewish Brisket Recipe: A Sweet and Savory Holiday Classic
Cookbook author Jeffrey Eisner has unveiled an Instant Pot Jewish brisket recipe that delivers tender meat in a remarkably simple sweet and savory sauce. This dish, which adds rich flavor to Passover and many other holidays, is celebrated for its ease of preparation and deep cultural significance. Eisner, who takes immense pride in this creation from his book "The Step-by-Step Instant Pot Cookbook," emphasizes that being Jewish revolves around traditions, and brisket stands as a cornerstone tradition in Jewish families.
The Tradition and Universal Appeal of Jewish Brisket
Eisner describes the dish as offering tender, fall-apart brisket in an incredibly straightforward sauce, with a surprising yet trusted ingredient: ketchup. He passionately notes that food transcends religious boundaries, sharing that some of his non-Jewish friends have incorporated this Jewish brisket into their Christmas and Easter celebrations. This highlights the recipe's versatility and widespread appeal, making it a beloved addition to diverse holiday tables.
Key Tips for Perfect Brisket Preparation
For optimal results, Eisner advises that brisket tastes even better the next day. He recommends preparing the recipe the day or night before serving. Once sliced, transfer the brisket and sauce to an aluminum pan, cover with aluminum foil, and refrigerate overnight. When ready to serve, reheat the entire pan with the foil on top in an oven at 350°F for approximately 30 minutes. A crucial tip: if using a smaller, 2-to 3-pound brisket, reduce the pressure-cooking time to 55–60 minutes to ensure perfect tenderness.
Jewish Brisket Recipe: Ingredients and Directions
Servings: 4 to 6
Ingredients:
- 1 (4- or 5-pound) beef brisket (do not trim the fat prior to cooking)
- Kosher salt
- 1 ½ cups water
- 1 ½ cups ketchup
- ¾ cup dark-brown sugar
- ¾ cup white vinegar
- 1 clove garlic, minced or pressed
- 4 yellow onions, coarsely chopped
- 3 tablespoons cornstarch
Directions:
- Cut the brisket in half against the grain to fit into your Instant Pot. Rub it all over with kosher salt.
- On the Instant Pot, select Sauté and adjust to the More or High setting. Once hot, sear each brisket piece for 2 minutes per side until browned. Then, hit Keep Warm/Cancel, move the brisket to a plate, and clean and dry the liner pot.
- In a mixing bowl, whisk together water, ketchup, brown sugar, vinegar, and garlic to create the sauce.
- With the liner pot and trivet in the Instant Pot, place one brisket half on the trivet, fat-side up, and cover with half of the onions and sauce. Layer the other brisket half in crisscross fashion on top, also fat-side up, and cover with the remaining onions and sauce.
- Secure the lid, move the valve to sealing, and hit Manual or Pressure Cook on High Pressure for 75 minutes for super tender brisket or 65 minutes for a firmer texture. Allow a 20-minute natural release followed by a quick release.
- Carefully transfer the brisket halves to a carving board, fat-side up, and let cool for 15 minutes. Optionally, shave off any undesired fat during this time.
- While the brisket cools, mix cornstarch with 3 tablespoons cold water to form a slurry and set aside.
- Hit Keep Warm/Cancel, then Sauté and adjust to High or More to simmer the sauce. Add the slurry, stir immediately, and simmer for 30 seconds before switching to Keep Warm. The sauce will thicken as it cools.
- Once cooled, slice the brisket into strips or chunks against the grain.
- Return the slices to the Instant Pot and marinate in the sauce on the Keep Warm setting for 5–10 minutes to maintain tenderness before serving.
About the Author and Recipe Source
Jeffrey Eisner is the author of several cookbooks, including "Pastabilities" and "The Lighter Step-by-Step Instant Pot Cookbook," and is the creator of Pressure Luck Cooking, an Instant Pot recipe video blog on YouTube. He develops his recipes at home in Queens, New York. This recipe is excerpted from "The Step-by-Step Instant Pot Cookbook" by Jeffrey Eisner, copyright 2020, used with permission of Voracious, an imprint of Little, Brown and Company. All rights reserved.
