Are you tasked with preparing the brisket for break fast on Yom Kippur this year?
Are you dreading it because A) it makes your house smell delicious for 5 hours while you're fasting?
Or B) you'll be at temple all day and hate leaving your oven on while you're out?
Well I have the solution to your woes!
Yom Kippur is the Day of Atonement for Jews and on that day you fast; from sunset the previous day to sunset on Yom Kippur that always follows Rosh Hashanah, the new year. Normally when you make brisket you put it in the oven for several hours. A 3lb brisket could take 5+ hours to cook, therefor you are either leaving your stove on while you are at temple or smelling up the whole house with wonderful brisket smells for 5 hours while you cannot eat… (self inflicted torture if you ask me). This solution gets the job done in MAX 2 hours from start to finish. GIve it a go! And yes pressure cookers are scary and loud you might need moral support of someone else ;)
Total time: 90-120 minutes
Hand on time: 30 minutes
Severs: 6 people
- 3lbs brisket (mine was actually 2.8lb)
(Had to cook in two pieces because too big for my pressure cooker wompwomp)
- 3+1 tablespoons ghee or avocado oil, separated (an oil that does not oxidize at high heat)
- 3 small onions thinly sliced
- 1 ¼ teaspoons + ¼ teaspoon (separated) fresh cracked salt rubbed on meat
- ½ teaspoon +¼ teaspoon pepper (separated) fresh cracked pepper rubbed on meat
- ½ large can (3 oz) tomato paste
- 3 cloves garlic, grated (about 1 ½ teaspoons grated)
- ¼ teaspoon ginger
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 bay leaf
- 1 cup beef stock
- ½-1 cup water
1. Make sure that most (not all) of fat is trimmed off. Pat the brisket dry with paper towels and rub salt and pepper on meat
2. Ghee in pan on low heat, once melted add sliced onions (I did this in the pressure cooker pot to save on cleaning pans- the worst!)
3. Cook onions for about 20+ minutes (I only had patience for 20 minutes, ha) You want the onions to be lightly browned- or at least translucent.
4. While the onions are cooking, mix your tomato base. Combine tomato paste, grated garlic, ¼ teaspoon salt, ¼ teaspoon pepper, ginger powder, onion powder, garlic powder and beef stock.
5. Once onions are cooked, add the tomato mixture and mix well. Add ½ cup of water. If it is not runny, add more water. (You don’t need it to be as thin as water, but you do want it to be runny).
6. Add the bay leaf and brisket.
7. Turn the burner on high and wait for the pressure to release. Then turn your burner on low so that the contents remain at a simmer. *Follow your pressure cooker instructions!*
8. Pressure cook for about 40-45 minutes (for 1 ½ pounds, probably about 80 minutes for 3 pounds).
9. After 40-45 minutes, turn the burner off and wait about 10-15 minutes for the pressure to automatically release.
10. While the pressure is releasing naturally, put a cast iron pan or a stainless steel pan in the broiler to heat up.
11. Add 1 tablespoon of ghee or avocado oil and place the meat (without tomato sauce) on the pan.
12. Put the pan with the brisket in the broiler for 2-4 minutes. Flip brisket and again broil for another 2-4 minutes.
This might sound more complex than "dump everything in a pan and leave it in the oven for the day", but I swear it's worth it!! Also, you could totally skip steps 10, 11, and 12, however it just gives the meat a bit of crispness which I love. Do you! Whatever way you prefer!
Pro Tip: Make extras!! This brisket is even better the next day! It is egggggsellent with eggs for breakfast as well as sautéed greens for lunch. For reals.
Music on the menu for
Pressure Cooker Holiday Brisket*:
*One might disagree with this song choice as it is quite peppy, happy, and all "celebration of good times" even though Yom Kippur is quite the opposite since it is the day of Atonement and reflection of the not so good things we may have done during the past year. Well Atone during the day and all the days in between Rosh Hashanah and Yom Kippur and then listen to this jam while you break fast and begin to look forward to all your upcoming awesomeness. Ok? Ok!