Beef Brisket from Instant Pot

Summary

Ingredients

• 900 g beef brisket
• 1 bunch soup vegetables
• 2 small onions
• 1 tablespoon stock, grained
• 1 clove garlic
• 1 teaspoon game seasoning or sauerbraten seasoning (with bay leaves, mustard seeds, peppercorns, etc.), in a disposable tea bag
• 1 tablespoon oil, I took olive oil

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Instructions

1. For your information: I cooked it in a 5.5 liter instant pot.
2. Roughly cut the soup vegetables: quarter the carrots, cut the leek only once, and roughly dice the celery.
3. Peel the onions and cut once across. Place the IP on sauté and place the onion in the pot on the cutting surface. Also place the leek upright. Roast both until the underside is almost black. Now put the oil in the pot and fry the rest of the vegetables, depending on your patience. It is best until the roasted material forms, but it tastes good without it.
4. Now move the vegetables to one side and insert the meat and pour hot water over it until the meat is just covered. Stir the granulated broth into the water and taste. It has to taste quite strong, if necessary use a little more stock powder.
5. Close the lid. Press Pressure Cooking. Switch to high pressure if it is not already set and set 50 minutes. Skimming is not necessary, but the broth will still be very clear.
6. After the time has elapsed, wait another 10 minutes, then carefully evaporate. Open and remove the meat. Fish out the cooked vegetables and the spice bag and dispose of them.
7. We eat the meat with steamed potatoes, which I always prepare 7 minutes beforehand under high pressure in the IP in a steaming basket with 150 ml of water, as well as a horseradish sauce based on a béchamel sauce (if it has to be quick, also make one) that everyone can use stir freshly grated horseradish individually on the plate.
8. The next day we eat the strong broth with dumplings and marrow dumplings or I reduce it and freeze it in the ice cube tray as a seasoning for future meals.