I know I probably sound like a crazy lady every time I post a new recipe. I promise my excitement is real… yes, every single recipe, every single time! Those who know me know how invested I am providing you with real recipes. Recipes I have actually cooked and fed my family. Especially my son these days. Since the girls moved out and left to college Jacob has been tasked with the daunting (sarcasm) task of becoming the “Official Taste Tester”. I know right? Poor kid. I keep meaning to buy him a t-shirt and making it official! Let me tell you something, he is honest to a fault. If something is horrible … I hear about it. He does not worry about hurting my feelings, be believes that being honest is best especially if I plan on sharing recipe with others. Sometimes when something is exceptionally delicious he asks me not to share it and put it in “The Book” The Book is my special little collection of recipes I will hopefully some day pass down to my kids and they will pass down.

So about this recipe. I love me some beef. I especially Brisket! There has been an ongoing feud between my son and I because he believes that brisket should be smoked and sliced and I think it should be tender, saucy and shredded! But the funny thing is he does not seem to care much about his opinion once its plated and in front of him. I am so stinking excited for you to try this I want to burst! Also there is a recipe to follow that makes the most delicious Crispy Brisket Enchiladas.

Sassy Beef Brisket

I just can’t even with this brisket recipe.  A little, savory, sweet, spicy and smokey… So wonderful and flavorful. The brisket is fantastic but you also end up with tons of extra sauce you can bottle up and freeze for another time.  You can make this recipe in Instant Pot or Slow Cooker. 

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients

  

• 4 pound beef brisket

SASSY BEEF BRISKET RUB

• 1 tablespoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1 teaspoon chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

SASSY BEEF BRISKET SAUCE

• 1 tablespoon avocado or olive oil
• 1 large onion sliced
• 4 carrots unpeeled, and diced
• 6 garlic cloves sliced in half
• 1-4 chipotle peppers in adobo
• 1 cup water
• ½ cup apple cider vinegar
• ⅓ cup maple syrup
• 1 6-ounce can tomato paste
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

Instructions

 

INSTANT POT INSTRUCTIONS

• Press “SAUTE”.  Allow for pot to heat for at least 5 minutes. 
• Add the oil, onions, carrots and garlic. Sauté stirring frequently for at least 8 minutes.  
• While the onions, carrots and garlic cook you can begin to prepare the rub. 
• Combine the rub ingredients in a small bowl and mix well.  Pour half of the rub on one side ensuring you cover the meat well, flip brisket and repeat.  Set aside. 
• After about 8 minutes the vegetables in the Instant Pot should be tender and soft. Turn the Instant Pot off and add the remaining sauce ingredients. Mix well. 
• Place the brisket over the sauce mixture. 
• Place the lid on Instant Pot making sure the pot is set on “SEALING”. 
• Press “PRESSURE COOK”.  Set the time for 90 minutes.  Make sure that you take the pot off “KEEP WARM” 
• Once the cooking time is done.  Allow the pot to naturally release pressure. This can take up to 30 minutes so make sure you allow for that time if serving Brisket that day.  
• Once the pressure is gone.  Open the lid and carefully remove the brisket.  Shred using 2 forks and set aside. 
• You can skim fat off yourself or strain vegetables out pour liquid into gravy separator. 
• Place the vegetables and the liquid into blender.  Blend for 30 seconds in Vitamin or Blendtec until smooth. 
• Pour as much or as little sauce on the shredded brisket as you would like.  Bag or jar remaining sauce and refrigerate for up to 10 days or freeze.