I’ve been working on a freezer purge and came across this beautiful brisket so I thawed it out and just used what I already had at home without having to do any shopping. The can of chipotle peppers were also waiting for me in the pantry. This chipotle beef brisket is delicious and so easy to make and the leftovers are great to have in the fridge for a variety of meal options throughout the week.
Feel free to customize flavors as you like, but keep in mind the key steps: brown the meat first, use 1-1½ cups cooking liquid, pressure cook 1 hour, and allow a full natural pressure release. Also, save some cooking liquid to moisten or store the meat.
NOTE: I started with a 4¼ lb brisket which trimmed down to 4 lbs after I removed a lot of excess fat when cutting the meat into chunks. It’s not necessary to trim all of the fat. Fat is flavor and you can choose to pick out any large pieces later when you’re shredding the meat.
Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
Today’s Ingredients:
4 lbs brisket, 3”-5” chunks, trimmed
¼ cup cooking oil (avocado oil in the video)
1 large onion, chopped
1 head garlic, sliced (about 12 cloves)
1 TB dried oregano
½ TB salt
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
3 large chipotle peppers, chopped (from a can)
3 TB chipotle adobo sauce from the can
11 oz Guinness beer
¼ cup lime juice
Instructions:
1. Heat the Instant Pot on sauté mode and add the oil when the display reads “HOT.”
2. Working in batches, brown each piece of brisket on each side – about 5 minutes per side. Take your time with this. Getting a nice crust on the meat will develop depth of flavor in the final dish. Move the browned meat to a side tray.
3. Add the onions and cook for a few minutes until softened.
4. Add the garlic, oregano, salt, cumin, chili powder, and paprika and cook for just another minute until fragrant.
5. Stir in the chipotle peppers and adobo sauce.
6. Add ½ cup liquid of your choice to deglaze. Make sure to scrape up all the browned bits from the bottom of the pot.
7. Add another 1 cup of liquid (beer, beef broth, water) and the lime juice and stir to combine.
8. Nest the browned brisket into the cooking liquid.
9. Lock the lid and cook on manual/high for 60 minutes followed by a full natural pressure release (20-25 minutes).
10. Move the brisket to a tray and shred. Use some of the cooking liquid to moisten the meat.
11. Optional: To get crispy bits, you can spread the shredded brisket on a sheet pan and place under an oven broiler for 5 minutes, toss, and broil another 5 minutes. It’s the same technique as pork carnitas which always comes out great.
12. Serve and enjoy!
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