Updated February 10, 2022 My family has always cooked our Passover brisket in the oven, low and slow. It's delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! (New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.) Video: How to Make Instant Pot Beef BrisketInstant Pot Beef BrisketKeeping It KosherIf you’re making this brisket recipe for Passover, be sure to buy a kosher brisket, along with "kosher for Passover" brands of red wine and ketchup. If you are celebrating according to very strict kosher laws, you may also want to make sure your spices are designated "kosher for Passover." Online stores like Rockland Kosher Supermarket are great resources for ingredients if you’re unable to track them down in your area. How to Get the Best Flavor from Your BrisketThe gravy gets lots of flavor from the seared meat, so whatever you do, don’t skip on that step! Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned. After the brisket is seared, quickly sauté the onions and garlic until they give up their liquid and the onions begin to brown. While they cook, scrape up any browned bits leftover from searing the brisket – these make the broth extra flavorful! Coco MoranteEasy Gravy with Your BrisketOh, and one more great bonus of pressure cooking: You can make the gravy right in the pot! Use an immersion blender to whiz the onions and garlic into the cooking liquid, making a thick, rich gravy. This also means zero stuck-on mess to clean up at the end of cooking. How much better does it get? More Recipes for a Great Passover Dinner
Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender. Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. How long do you cook a brisket per pound?Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours. Give yourself enough time.
How long should I cook a 3 lb brisket for?A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F. So if you had a 3-pound brisket, you'd cook it for about 3 hours.
How long do you cook a 5.5 lb brisket?To calculate your approximate cooking time, multiply 1.5 hours times weight in pounds.. 3-4 pound brisket = 4.5 – 6 hours.. 5-7 pound brisket = 7.5 – 11 hours.. 8-10 pound brisket = 12 – 15 hours.. Subscribe to my YouTube channel to get notified of new videos.. How long does it take to cook 4 lb of brisket?How long to bake brisket: Allow 3 to 4 hours for a 3- to 4-pound brisket. Let meat stand 15 minutes before slicing across the grain to serve.
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