Sunday, January 27, 2013

Trader Joe's Kosher Beef Brisket in Instant Pot (6-in-1 Programmable Pressure Cooker)

Not too long ago my friend Denise brought me a Kosher Brisket from Trader Joe's.  Now kosher brisket is a real treat in my house!  I can't find it in my area for two reasons: no Trader Joe's and no kosher beef in the nearby area.  Trader Joe's is only about 10 minutes from Denise's house, so when she can, she picks one up for me.  Thank you Denise!

Before I go on I am going to put in a disclaimer.  While this recipe calls for Kosher Brisket, the recipe is NOT kosher.  I don't want to go into a lecture on keeping the Jewish Kashrut (kosher) laws, because it can lead to a long dissertation.  Just take a look at this Wikipedia link to get an idea:

Now that I've said that, let me explain why I am calling out Trader Joe's Kosher Brisket in this recipe.  Kosher meat and chicken have a lot of flavor because the meat is soaked in water for a half hour, then placed on special salting tables where it is salted with coarse salt on both sides for one hour.  Then the meat or chicken is rinsed.

You can make this recipe with a regular cut of beef brisket, but you will want to salt the outside before you saute and brown the brisket.

So when you read this recipe through you will see how simple the ingredients are.

Trader Joe's Kosher Beef Brisket using the Instant Pot (6-in-1 Programmable Pressure Cooker)

Trader Joe's Kosher Brisket (rinsed and patted dry) 1 1/2 or 2 pound
or same amount of a regular kosher brisket
2 tbsp oil (or margarine such as I can't believe it's not butter)
1/2 tsp fresh ground pepper corns
1 medium sized Spanish onion
5 red potatoes (or any other potatoes you have)
1 cup baby carrots
1- 1/2 c Pacific Organic free range chicken broth (low sodium)

I am using the Instant Pot (6-in-1 Programmable Pressure Cooker) for this recipe.

Put the Instant Pot on the saute setting.

Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.

Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).

Sear brisket on both sides.

Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.

Switch Instant Pot to Slow Cook and set for 4 hours.

Let slow cooker setting return to normal pressure on it's own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!

Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!

That's it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

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