INGREDIENTS1 large onion
1 (3 lb) beef brisket, preferably flat-cut
2 1/2 teaspoons JF Spicy Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1/3 cup low-sodium beef broth
1/3 cup red wine vinegar
1/3 cup ketchup
1/4 cup organic brown sugar
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
Fresh parsley, for serving (optional)
Thinly slice 1 large onion and place in a medium bowl. Trim off the surface fat from the (3 lb) beef brisket if the fat is more than 1/4-inch thick. Cut the brisket in half if needed to fit in an electric pressure cooker or Instant Pot. Season the brisket all over with 2 teaspoons of your JF Salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon vegetable oil in the pressure cooker with the Sauté function until shimmering. Add the brisket (sear in 2 batches if need be) and sear uninterrupted until browned on the bottom, 5 to 6 minutes. Flip the brisket and brown the other side for another 5 to 6 minutes more. Transfer on to a larger plate.
Add the onion and remaining teaspoon of JF Salt to the pressure cooker and sauté until the onions are tender, scraping brown bits from the bottom of the pot, for 4 to 6 minutes.
Mix together the 1/3 cup of low-sodium beef broth, 1/3 cup red wine vinegar, 1/3 ketchup, 1/4 cup organic brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 garlic powder. Restore the brisket to the pot, overlapping the pieces if needed.
Lock the lid on and check the valve is set. Set to cook for 70 minutes under HIGH pressure. This will take 5 up to 7 minutes to come up pressure.
When the cook time is finished, let the pressure release naturally, which will taken between 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.
Slice the brisket across the grain into 1/4-inch thick slices. Serve with onions and gravy. Garnish with fresh parsley, optional.
Making ahead: The brisket can be cooked up to 3 days in advance and can be stored covered with the gravy. When ready to eat it can be reheated in a baking dish covered with aluminum foil in a low oven.
Storage: Leftovers can be kept for up to 5 days. Store the beef covered in the gravy to keep the meat moist (hate this word - fresh?)
Kosher: Make sure the ketchup is corn-syrup free.
Sauce variation: For a smooth sauce consistency, strain the gravy through a fine-mesh strainer into a large bowl. Add in the onions and garlic to the Instant Pot. Pour gravy into a fat separator, then return the gravy back into the Instant Pot. Use an immersion blender to blend the sauce until it is smooth.
Recipe Adapted From: The Kitchn