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. Roughly cut the soup vegetables: quarter the carrots, cut the leek once, and roughly dice the celery.
2. Peel the onions and cut them in half. Set the Instant Pot to sauté mode on medium heat. Place the onions cut-side down and the leek upright in the pot and roast for approximately 3-5 minutes until they are almost black.
3. Add the oil to the pot and sauté the remaining vegetables on medium-high heat for approximately 5-7 minutes until they begin to caramelize.
4. Move the vegetables to one side of the pot. Add the beef brisket and pour hot water over it until the meat is just covered. Stir in the granulated stock and taste; it should taste quite strong, add more stock if needed.
5. Add the spice bag to the pot. Close the lid, set the Instant Pot to high pressure, and cook for 50 minutes.
6. When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure. Open the lid and remove the meat.
7. Remove and discard the cooked vegetables and spice bag from the broth.
8. Serve the meat with the broth. The remaining broth can be served the next day with dumplings, or reduced and frozen in ice cube trays for use as seasoning in future meals.