Braised Beef Brisket
Flavorful, velvety gravy. When brisket is done right, there is perhaps no better cut of beef to braise, especially when serving a crowd, even a crowd or two - Yum!
- Beef Brisket · 4 pounds
- Carrots, cut into 1/2 inch coins · 6
- Parsnips, cut into 1/2 inch coins · 4
- Chili Sauce (such as Heinz) · 1 Bottle
- Brown Sugar · 1/2 cup
- Herbie's Garlic Steak Seasoning · 1/4 cup
- Beef Stock · 1 quart
- Herbie's Dehydrated Onions · 1/2 cup
- Herbies Garlic Flakes · 1/2 cup
- Soft Rolls For Serving ·
- Parsley (For Garnish) ·
Rub Brisket all over with Herbie's Garlic Steak Seasoning
For The Instant Pot:
Place Brisket in the instant pot and add all of the ingredients (except rolls and parsley) to the pot. (Depending on the size of your Brisket, you may have to cut it in 1/2)
Set Manual pressure for 1 1/2 hours. Release pressure and check the brisket to see it easily pulls a part when tested with a fork. If it is still tough, flip it over and put on manual pressure for another 20 minutes. Release the pressure, and repeat the fork test.
For The Oven: Preheat oven to 300 degrees. Place Brisket in a roasting pan and cover with all of the ingredients (except rolls and parsley) Tightly cover with aluminum foil and let braise 4 hours. Check that it pulls apart easily with two forks, if not, flip over and return to the oven, checking every 1/2 hour until fork tender.
To Serve: Let it rest in its juices for 1/2 an hour. Remove from the liquid and slice thinly and put it back in the juices. Serve in a soft roll and garnish with the parsley