Dinner
Holiday Brisket
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
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TIP: Want to make this a day ahead? Complete all the steps until step #8, then cover and put the whole pot in the fridge overnight. 90 minutes before serving, remove the fat and warm the brisket and liquid on SEAR/SAUTE high and continue the recipe!
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon butcher-grind black pepper
- 2 tablespoons olive oil, divided
- 4-5 pounds brisket, excess fat trimmed, cut in half
- 2 red onions, peeled, cut into rings
- 1 cup dried porcini mushrooms
- 1 can (18.5 ounces) French onion soup
- 1 can (14 ounces) stewed cherry tomatoes
- 1/4 cup sundried tomatoes, sliced
- 1 cup red wine
- 1 large bunch fresh thyme (about 20 small stems), plus more for garnish
- 4 large carrots, peeled, cut into chunks
- 1/4 cup fresh parsley, chopped, for garnish
Utensils
- Small Bowl
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Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
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Step 2
Stir together salt, garlic, and pepper. Brush meat with 1 teaspoon of olive oil and season both sides generously with the spice mixture.
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Step 3
Add remaining oil to the pot and sear each piece of brisket, one at a time, on both sides, about 2 minutes per side. Set seared meat aside on a clean plate.
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Step 4
Press the START/STOP button to turn off SEAR/SAUTÉ. Add onions and mushrooms to the pot. Place seared brisket on top and add onion soup, stewed tomatoes, sundried tomatoes, wine, thyme, and carrots. Stir gently to combine.
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Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 6
Select PRESSURE and set to HIGH. Set time to 1 hour and 20 minutes. Select START/STOP to begin.
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Step 7
When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. The meat should be fork tender, meaning that you can easily insert a fork, but the meat is not falling apart.
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Step 8
Allow the meat to rest in the cooking liquid for 30 minutes, then skim the excess fat from the top. Discard the fat and remove the cooked brisket from the cooking liquid; set on clean plate.
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Step 9
Insert the reversible rack into the pot, making sure rack is in the higher position. Place brisket on the rack.
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Step 10
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.
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Step 11
When cooking is complete, remove the reversible rack with brisket. Set on a heat-proof surface and allow to rest at room temperature, tented with foil.
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Step 12
While the meat rests, select SEAR/SAUTÉ and set to HIGH. With lid off, simmer liquid for about 20 to 30 minutes, or until liquid is reduced by half.
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Step 13
Just before serving, slice the brisket into 1/4-inch slices, against the grain. Pour hot juices over the brisket. Serve with the sauce and vegetables, garnished with thyme and parsley, if desired.
