A simple yet tasty dish! I am still in the midst of packing stuff and thus still can’t cook up a storm. I was inspired by Two Sleevers’s braised brisket dish but decided to do a mushroom gravy instead! The cooking time looks long but you actually don’t need to bother because using an IP means you don’t need to bother, I could continue with my packing. And yes! Of course you can use frozen beef, I would suggest adding another 10 mins to the total time suggested below.

Serves 4| 1 hr 30 mins

Ingredients (does not include potatoes for the mash, it is up to you)

  • 2 lbs Beef Brisket; sliced along the grain into 4 pieces
  • 1 cup Onions; quartered
  • 4 cloves Garlic; minced
  • 10 oz Cremini Mushrooms; chop 6 oz and slice 4 oz
  • 1 1/2 cup Beef Stock/Broth
  • 2 tbsp Sherry optional
  • 2 tbsp Potato Starch/Corn Starch
  • Sea Salt & Black Pepper
  • 2 tbsp Olive Oil

Directions

  1. Season beef brisket with salt and pepper.
  2. Sauté (wait for HOT) onions in olive oil. Add garlic after about 3 mins later. Add chopped cremini about 3 mins later.
  3. Deglaze with sherry (if using) or otherwise use beef broth/stock.
  4. Add remaining beef broth/stock.
  5. Add beef.
  6. Set the IP to ‘Manual’, ‘High Pressure’ and 60 mins.
  7. Allow a natural release of 15 mins.
  8. Remove beef.
  9. Using an immersion blender, blend the gravy.
  10. Add sliced mushrooms.
  11. Set back to sauté mode and let the sauce cook.
  12. Stir in Starch slurry to thicken the gravy.
  13. Serve with your favorite side dishes and hot gravy (taste to season, I didn’t need extra salt but everyone has their own preference, add some if you need)! 😜

Slowcooker/Crockpot: Cook on high for 8 hours. Follow all other steps as usual.

Stovetop: Braise over a low fire for 2 hours. You will need an additional 2 cups of beef broth. Follow all other steps as usual.

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