Braised Brisket with Cranberries

By: Instant Culinary Team

Braised Brisket with Cranberries
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
4-5 servings, beef, beef broth, boneless beef brisket, brisket, dairy free, dry red wine, easy, entertaining festive, for serving, fresh cranberries, hannukah, holiday, julienne, olive oil, oregano, pressure cook, salt, saute, tomato paste, yellow onion

serving icon Servings
4-5 Servings
Ingredients
  • 3 lb boneless beef brisket
  • 2 tbsp salt
  • 2 tbsp olive oil
  • 1 yellow onion, julienne
  • 4 tbsp tomato paste
  • 2 cup beef broth
  • 2 cup dry red wine
  • 1 cup fresh cranberries
  • Fresh oregano, for serving
Instructions
  • Preheat the inner pot on Sauté – High/More for 20 Minutes. Salt the brisket on all sides. Add 2 tbsp olive oil and brown the brisket on both times until browned. Set aside.
  • Add onion and sauté until fragrant and translucent, about 5-7 Minutes. Add the tomato paste and stir until the remaining moisture is gone, about 1-2 Minutes.
  • Add the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
  • Return the brisket to the inner pot. Pressure Cook on High for 30 Minutes. Allow the pot to naturally release for 10 minutes before flipping the valve and releasing the remaining pressure.
  • Carefully lift the lid and transfer the brisket to a separate plate. Add the cranberries to the inner pot and press Sauté – High/More for 30 Minutes. Leave the lid on a jar, but not tightened fully, to help eliminate splatter from the sauce. Allow the sauce to reduce in half until thickened and the cranberries have burst, about 25 – 30 Minutes, stirring occasionally.
  • To serve, slice the brisket against the grain into ½ inch slices. Spoon the cranberry sauce over the meat and top with fresh oregano leaves. Enjoy!
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