Instant Pot Beef Brisket

So you have a 5-pound beef brisket, but you don’t have a minimum of 5 hours to cook it? No problem. Pull out your instant pot and follow the recipe below; that brisket will be fall-apart-tender in just 2 hours. You’re welcome.

Items used to make this recipe:

(affiliate links)

• 6-quart instant pot https://amzn.to/3M5Y1oM

• 8-quart instant pot https://amzn.to/3GERxfq

• cutting board for messy roasts https://amzn.to/3wWMRgN

• slicing knife https://amzn.to/3PXwTf8

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Instant Pot Beef Brisket

makes 12 servings

Printable Recipe

Ingredients

• 5 pound beef brisket, excess fat removed

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• (optional) barbecue sauce for serving

Dry Rub:

• 3 tablespoons brown sugar

• 1 tablespoon fine table salt

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried mustard powder

• 1 teaspoon ground cumin

Directions

1. Mix ingredients for the dry rub together and coat all sides of the brisket (see note below); set aside until needed.

2. In the insert of a 6-quart or larger instant pot, use the saute setting to heat the garlic in the olive oil until fragrant (30-60 seconds); disable the saute setting and add beef broth and Worcestershire sauce.

3. Place the brisket into the insert and be sure to add any additional dry rub that didn’t stick to the roast.

4. Seal the instant pot and use the manual or high pressure setting to cook the roast for 90 minutes.

5. Allow the pressure to release for at least 10 minutes before releasing the excess pressure.

6. Slice roast against the grain and serve with the juices from the roast or drizzle with your favorite barbecue sauce.

Notes

• If you have extra time, you can coat the roast with the dry rub the night before and chill until you’re ready to cook it.

• If you need to cut your brisket in half to fit in the instant pot, stand the halves up and place them next to each other rather than stacking them on top of each other.

• For very neat slices like the ones pictured, chill the cooked roast overnight before slicing. Reheat to serve.

adapted from Your Home Based Mom

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Sous Vide Eye of Round Roast Beef

Have you started cooking Sous Vide yet? It produces perfectly cooked everything with almost no effort. It’s quickly becoming my favorite method for cooking proteins. You just have to remember to plan ahead because it takes longer than traditional methods. Today I’m revising my slow-roasted eye of round beef, which usually cooks in the oven, to a sous vide version that I know will turn out tender and juicy because there’s no chance of it over cooking. Let me show you how to make it.

The important thing to remember when cooking sous vide is to place the sous vide circulator in a heat-proof container and fill with water to cover the items being cooked, being sure the water level falls between the minimum and maximum indicators.

Oops, I didn’t get a picture of the prepared roast, but all you have to do is sprinkle it all over with kosher salt (amount listed in recipe below), then place the roast in a sous vide bag, vacuum sealer bag or freezer bags (NOT storage bags), being sure to remove as much air as possible so the roast stays submerged. If needed, you can weigh the bag down with a spoon or butter knife.

Some sous vide containers have lids to keep the water from evaporating and racks to keep whatever is cooking from blocking the circulating water. If you use a make-shift container (like my stockpot), use a binder clip to secure the bag to the side of the container and cover to stockpot with plastic wrap to prevent evaporation.

Set the circulator temperature to the doneness you like (we like our beef around 138F), then set the cooking time for 22-24 hours and walk away. Be sure the container is covered around the circulator, but don’t cover the actual circulator. Check the water level every 6-8 hours and top off with warm water as needed.

When 22-24 hours have passed, remove the roast from the plastic bag and dry it well, then sear it on all sides in a hot skillet with a little oil. No resting time requires, serve immediately. Enjoy!

BEEF DONENESS CHART

• 125-130F (52-55C) = Rare

• 130-140F (55-60C) = Medium Rare

• 140-150F (60-65C) = Medium

• 150-155F (65-69C) = Medium Well

Items you may need to make this recipe:

(affiliate links)

• sous vide circulator https://amzn.to/3ufW8Rs

• sous vide container https://amzn.to/3ITrwJu

• sous vide bags https://amzn.to/3geMtlD

• vacuum sealer bags https://amzn.to/3AU0ij1

• freezer bags https://amzn.to/3ocPzLo

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Sous Vide Eye of Round Roast Beef

makes one 3 to 5-pound roast

Printable Recipe

Ingredients

• 3 to 5 pound eye of round beef roast

• 2 teaspoons kosher salt (or half fine table salt)

• freshly ground pepper

• oil for searing

Directions

• (24 hours ahead) Dry roast well with paper towels and sprinkle kosher salt evenly all over; place roast in a gallon-size sous vide bag, vacuum sealer bag, or freezer bag and squeeze out as much air as possible..

• Place bag in water-filled sous vide container; use a binder clip to anchor the bag so it doesn’t interfere with the circulating water.

• Set sous vide circulator to your desired finished temperature (see chart above) for 22-24 hours (cover container with lid or plastic wrap to keep water from evaporating; adding more water if/when necessary).

• Remove roast from bag and dry well; sear all sides (2-3 minutes per side) in a hot skillet with a tablespoon of oil. Slice and serve immediately.

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