RECIPES
67
CHEF MICHELLE BERNSTEIN MOM’S BRISKET
Serves: 4 - 6: 56 minutes
2 cups thinly sliced Spanish onion
1 cup peeled, coarsely chopped carrots
1 cup chopped celery
2 envelopes of Lipton’s onion soup mix
1 brisket, preferably “first cut,”
5 to 6 pounds, with a good amount of marbling
1 cup grain mustard
¹⁄
3
cup Worcestershire sauce
¹⁄
3
cup red or white wine
¹⁄
3
cup canola oil
¼ cup minced flat-leaf parsley leaves
5 cloves garlic, minced
2 bay leaves
Kosher salt
Freshly ground black pepper
Season the brisket with salt and pepper; in the cooker sear the brisket on all sides
using the BROWN setting. Remove the brisket and add the onion, carrots, celery,
garlic and bay leaves in the cooker. Meanwhile, spread the mustard all over the
brisket. Sprinkle 1 envelope of soup mix on each side. Place the brisket in the
cooker, fat-side up, on top of the vegetables, then top the meat with the remaining
vegetables. Pour the wine and Worcestershire over the meat and vegetables.
Close and secure cover and using the MEAT setting set the timer for 56 minutes.
Turn unit off and allow to cool until the pressure is reduced. Uncover, remove the
brisket from the pan and let it cool to room temperature. Slice the meat against
the grain, as thinly as possible. De-fat the sauce and place the sliced meat back
into the sauce and vegetables.
