This brisket recipe is super simple and super delicious. Try it for the whole family. Serves 6. 


1 large onion, sliced thin 
1 (3lb) beef brisket, preferably flat-cut
3 tsp JF Spicy Salt
½ tsp freshly ground black pepper
1 Tbsp avocado oil
cup low-sodium beef broth
cup red wine vinegar 
cup ketchup
¼ cup organic brown sugar (sub brown coconut sugar)
1 tsp dried thyme 
1 tsp dried oregano
1 tsp paprika 
¾ tsp 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 brisket if the fat is more than ¼" thick. Cut the brisket in half if needed to fit in an electric pressure cooker or Instant Pot. Season with 2 tsp JF Spicy Salt and black pepper.


Heat oil in the pressure cooker with the sauté function until shimmering. Add the brisket (do 2 batches if needed) and sear uninterrupted until browned on the bottom, 5-6 minutes. Flip the brisket and brown the other side an additional 5-6 minutes. Transfer on to a larger plate.


Add the onion and remaining teaspoon of JF Spicy Salt to the pressure cooker and sauté until the onions are tender, scraping brown bits from the bottom of the pot, 4-6 minutes.  


Combine the low-sodium beef broth, red wine vinegar, ketchup, organic brown sugar, dried thyme, dried oregano, paprika, and 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 5-7 minutes to come up pressure. 


When the cook time is finished, let the pressure release naturally, which will taken between 20-25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board. 


Slice the brisket across the grain into ¼" thick slices. Serve with onions and gravy. Garnish with fresh parsley.


Recipe adapted from The Kitchn