Ingredients:
- Kosher salt
- 4-5 lb flat cut brisket / veal breast
- 3-4 yellow onions
- 1-1/2 cups water
- 1-12 cups ketchup
- 1 tsp crushed garlic
- 3/4 cup white vinegar
- 3/4 cup brown sugar
- 2-3 tbsp cornstarch + 2-3 tbsp water (for slurry)
Steps:
INSTANT POT
- Cut brisket in half, against the grain
- Rub salt into each side of the brisket
- Sear each side of each piece of the brisket in a frying pan.
- Place the trivet into the Instant Pot
- Place the first piece of the brisket in Instant Pot on wire trivet and cover with diced onions.
- Place the second piece of brisket on top of the first, and cover it with onions
- Make sauce by combining water, ketchup, brown sugar, vinegar and garlic
- Pour sauce over briskets, and cover with remaining onions
- Set to cook at high pressure for 75 minutes.
- Allow a natural pressure release for at least 15 minutes and then you can manually release the rest.
- Remove brisket from pot and let stand for 30 minutes
- Add cornstarch slurry to liquid in pot
