Best Instant Pot Mongolian Braised Brisket With Coconut Milk Recipes

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INSTANT POT MONGOLIAN BRAISED BRISKET WITH COCONUT MILK



Instant Pot Mongolian Braised Brisket With Coconut Milk image

Make and share this Instant Pot Mongolian Braised Brisket With Coconut Milk recipe from Food.com.

Provided by norasingley

Categories     Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 -3 lbs beef brisket, flat cut into 2-3 pieces
kosher salt
2 tablespoons grapeseed oil, or vegetable oil, plus additional as necessary
1 large yellow onion, peeled and cut lengthwise into six wedges
10 garlic cloves, peeled
4 inches piece ginger, peeled and thinly sliced on bias
1 jalapeno, sliced lengthwise
1 cinnamon stick
3 tablespoons light brown sugar (or dark)
2/3 cup rice wine vinegar
2/3 cup soy sauce
1 1/2 cups low sodium beef broth
1 cup coconut milk, from a well-shaken can
freshly squeezed lime juice, from 1-2 limes, to taste, plus additional lime wedges, for serving
steamed rice, for serving
roughly chopped cilantro, for serving

Steps:

  • Preheat Instant Pot to saute setting.
  • Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.).
  • Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth) with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges.

Nutrition Facts : Calories 618.3, Fat 35.7, SaturatedFat 17.2, Cholesterol 140.6, Sodium 2874.9, Carbohydrate 20.6, Fiber 1.3, Sugar 12.7, Protein 54.1

INSTANT POT BBQ BRISKET



Instant Pot BBQ Brisket image

This flavorful brisket might be made with store-bought BBQ sauce, but that doesn't mean it isn't loaded with flavor. Cooking it in the Instant Pot really infuses it and makes it very tender.

Provided by Jonathan Melendez

Categories     Meat

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 1/2 tablespoons steak seasoning
1/2 teaspoon cumin seed, crushed
1/2 teaspoon fennel seed, crushed
2 lbs beef brisket (about 2-inches thick)
1 teaspoon liquid smoke
1 (12 ounce) bottle honey barbecue sauce

Steps:

  • In a small bowl, mix together the steak seasoning, cumin seeds and fennel seeds. Brush the brisket with liquid smoke and then sprinkle both sides with the steak seasoning mixture, making sure to rub it inches Cover loosely with plastic wrap and chill for at least 2 hours or overnight.
  • Pour the barbecue sauce into a 6-quart or larger Instant Pot. Add the marinated brisket, turning it over to coat both sides. Lock the lid, making sure the valve is set to seal, and cook on high pressure for 75 minutes. Natural release for 15 minutes before manually releasing any residual steam.
  • Carefully open the lid and transfer the cooked brisket to a cutting board, and let it rest for 10 minutes. Press the sauté button and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, about 8 to 10 minutes.
  • Pour the sauce over the brisket and then thinly slice before serving.
  • Note: If you want to develop a crust on the brisket, you can place under the broiler for a few minutes after you've poured the BBQ sauce over the brisket.

Nutrition Facts : Calories 329.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 93.7, Sodium 649.3, Carbohydrate 22.8, Fiber 0.5, Sugar 16.3, Protein 31.4

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