Serves 8
180 min
Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots
Recipe GLPR68d2b0c7507488
A tender, deeply flavored brisket braised with caramelized onions, carrots, and celery in a rich tomato and red wine sauce, finished with herbs and garlic. This traditional Jewish preparation uses a pressure cooker for fast, fall-apart results while maintaining authentic taste.
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Ingredients
5 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil, plus more if needed
3 pounds yellow onions (about 5 large), sliced 1/4 inch thick
1 1/4 pounds carrots (about 8 medium), cut into 3/4-inch dice
3/4 pound celery (about 5 large ribs), cut into 3/4-inch dice
6 medium cloves garlic, minced
1/2 cup ketchup
1/4 cup tomato paste
1 cup dry red wine
4 sprigs fresh thyme
2 bay leaves
Directions
Pat the beef brisket dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Heat 2 tablespoons of vegetable oil in the pressure cooker on the sauté setting over medium-high heat. Once the oil is shimmering, carefully place the brisket in the pot and sear for 4-5 minutes on the first side until deeply browned. Flip and sear the other side for 4-5 minutes. Transfer the brisket to a plate and set aside.
Add the sliced yellow onions to the pot and stir frequently for 8-10 minutes until they are softened and caramelized, scraping up any browned bits from the bottom. If needed, add a bit more oil to prevent sticking.
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and ketchup, stirring well to combine and coat the onions.
Pour the dry red wine into the pot, stirring and scraping to deglaze the bottom. Let it simmer for 1-2 minutes to reduce slightly and cook off some of the alcohol.
Return the seared brisket to the pressure cooker, nestling it among the onions. Scatter the diced carrots and celery around the brisket. Tuck the thyme sprigs and bay leaves into the mixture.
Lock the pressure cooker lid in place. Cook at high pressure for 60 minutes.
Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure using the quick-release valve.
Remove the lid and carefully transfer the brisket to a cutting board. Tent loosely with foil and let it rest for 5 minutes. Remove and discard the bay leaves and thyme sprigs from the braising liquid.
Slice the brisket against the grain into 1/4-inch-thick slices. Arrange the slices on a serving platter and spoon the caramelized onions, carrots, celery, and braising sauce over the top. Serve hot.
