Today over on the Older Bolder Life I’ve posted this damned tasty Instant-Pot Korean Beer Braised Brisket.
Growing up in the Texas Panhandle my mom made a beer-braised brisket at home in the oven; slathered in onions and topped with the reduced pan gravy, it was my favorite meal at home, and always seemed to draw a hungry friend or two over too.
I’ve not been a huge fan of the Instant-Pot necessarily (it’s at its heart a pressure cooker with a techie control panel), given its having been touted as the greatest kitchen invention since man harnessed fire, and the fact that I’ve never seen an Instant-Pot recipe I couldn’t braise or slow cook to get a better result anyway.
That said, when a family member gave me an unused, brand new, big-assed Instant-Pot I gladly took it, and set to fiddling with brisket recipes to try and approximate that brisket from childhood with some added flavor and spice goodness.
Lo and behold this is the one my wife said is the keeper, and I have to agree, it’s damned tasty especially with the pan juices and “gravy” reduced by about half to concentrate the flavors. Don’t have an Instant-Pot? No sweat, braise away in that Dutch oven.
Enjoy.
