Brisket (Instant Pot or Slow Cooker)
Sweet and tangy, this Slow Cooker Brisket is a classic! Its largely hands-off cooking makes this a breeze to put together. It's perfect as a holiday centerpiece, in tacos, as a hash, and so many other ways!
Servings: 6 people
Ingredients
- 2-3 pounds beef brisket
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1/4 cup ketchup
- 1 tablespoon coconut sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
Slow Cooker:
- Pat brisket dry with paper towels and sprinkle with generous amount of salt on each side. Let brisket sit at room temperature for 30 minutes.
- Heat oil in a heavy-bottomed pan over medium high-heat. Once hot, brown brisket on both sides, about 3-4 minutes per side.
- Place onions and garlic inside a slow cooker. Place brisket on top.
- Whisk together broth, ketchup, sugar, salt and pepper. Pour over the brisket.
- Cook on low for 6-8 hours, or until the meat is very tender.
- Once done, shred the brisket, or slice across the grain.
- Serve in tacos, or as a main dish for a celebration.
Instant Pot:
- Pat brisket dry with paper towels and sprinkle with a generous amount of salt on each side. Let brisket sit at room temperature for 30 minutes.
- Heat oil using the saute function of a 6 or 8 quart Instant Pot. Once hot, brown brisket on both sides, about 3-4 minutes per side. Remove the brisket and shut off saute function.
- Place onions and garlic inside of the liner and then place the brisket on top.
- Whisk together broth, ketchup, sugar, salt and pepper. Pour over the brisket.
- Cook on high pressure for 60 minutes, with a natural release.Once done, shred the brisket, or slice across the grain. Serve in tacos, or as a main dish for a celebration.
Notes
- It's preferable to get a flat-cut brisket. If it doesn't fit in your slow cooker, feel free to cut it in half