While a staple of kosher home cooking for decades first cut brisket was never my preferred cut of brisket. The lean meat can be incredibly unforgiving. The texture is never quite like its better half. In the “culinary” world, the first cut is definitely the middle child; often overlooked.
The challenge of cooking first cut brisket is that you have time it perfectly. There are many variables to consider – not cooked long enough, it tends to be too tough; cooked too long, it’ll be dry and stringy.
Lately I’ve been playing around with caramelizing onions under pressure and decided to throw the brisket into the mix (my first-time cooking brisket this way). The results were incredible. The beef was tender, all that beefy, onion-y flavor stayed in the pot, and the onions made me nostalgic for onion soup from the diner.
- 1 Grow & Behold First Cut Brisket
- 8 Vidalia onions (thinly sliced)
- 2 sprigs fresh thyme
- 2 small bay leaves
- 2 tablespoons canola oil
- Salt and pepper
Note: High Pressure is 15psi. Instant Pot High is less than that, so it may take a few more minutes (up to 15)
In a pressure cooker, heat the oil over medium-high heat. Sear the brisket on both sides until the meat is golden brown on all sides. Remove the brisket from the pan and put to the side. Add the onions to the pan and stir aggressively to dislodge all of the brown bits on the bottom. Season the onions and sauté over medium heat until they begin to brown. You don’t want them to fully caramelize at this point.
Add the brisket back into the pot with the onions. Add the bay leaf and thyme and close the pressure cooker.
Cook on high pressure for 1 hour.
Once the hour is up allow the cooker to depressurize naturally.
Remove the lid. The onions should be a dark golden brown. The brisket should be tender. There will be a good amount of liquid from the beef and the onions (this is my favorite part).
At this point, transfer the contents of the entire pot (ever so carefully) to a container to cool down overnight.
The next day remove the brisket from the liquid. Slice it about ½ inch thick, and put it back into the sauce. Reheat this gently in an oven at 200F for about 20 – 30 minutes. The natural sugar from the onion will glaze the brisket beautifully.
Garnish it with parsley if you’re feeling classy.
I love to serve this with some whole grain mustard and slabs of duck-fat toasted challah. As long as you store it properly, the prepared brisket will stay fresh in your fridge for several days.
