smittenkitchen
Southwestern Pulled Brisket
This taco- or sandwich-perfect brisket is spectacularly easy to make in the oven, Instant Pot, or a slow-cooker, with leftovers that are even better on the second and third day.
👥 4 Servings👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●oven
- ●dutch oven
- ●baking dish
- ●pan
- ●wooden spoon
- ●bowl
- ●blender
📝 Preparation Steps
1
Prepare the brisket: If you’re planning to use your oven, heat it to 350°F. Season the brisket generously with salt and pepper. Heat a large, heavy skillet [or, if it fits, the pot of your Instant Pot or other pressure cooker on the sauté setting] over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about ⏱️ 10 minutes total, although I find this can take a little longer in an Instant Pot. Don’t skimp on the browning.
2
Transfer the meat to a plate (if you used the Instant Pot), or to whatever vessel you will cook your final dish in — Instant Pot (if you’re browning everything in a skillet), slow-cooker, or Dutch oven or baking dish.
3
Add garlic, onion, chili powder, coriander, cumin, and 1 teaspoon salt to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone (and seriously, get your head out of the way of the steam; inhaling vinegar is no fun!), scraping the bottom of the pan with a wooden spoon. Stir in 1 cup water (for the Instant Pot method) or 1 1/2 cups water (for slow-cooker or oven). If using whole tomatoes, crush the tomatoes through your fingers into the skillet and add the tomato juices, or simply pour in the diced tomatoes. Add chipotles, bay leaves, and molasses. Pour this mixture over the brisket in your final cooking vessel — or, if you used the IP to build the sauce and rested the brisket on a plate, add the brisket back to the sauce in the IP instead.
garlic, peeled and smashed5 cloveslarge onion, halved and thinly sliced1chili powder1 tablespoonground coriander2 teaspoonsground cumin2 teaspoonsbay leaves2
4
In the oven: Place the lid on your Dutch oven or cover the baking dish you’re using tightly with foil. Bake for 3 to ⏱️ 4 hours — i.e. check at ⏱️ 3 hours but put it back if more time is needed — or until the brisket is very tender and can easily be pulled with the tines of a fork.
5
In a slow-cooker: Cover the cooker, set it to Low, and cook the brisket until it pulls apart easily with a fork, about 8 to ⏱️ 10 hours — i.e. check it at ⏱️ 8 hours, but you might find that a thicker piece needs up to ⏱️ 10 hours.
6
In an Instant Pot: Press the meat/stew button, and set the brisket to cook at high pressure for ⏱️ 70 minutes. Let the pressure release naturally for ⏱️ 10 minutes, then release the pressure manually. Check the brisket; it should be tender and easily pull back with the tines of a fork. If it is not cooked to your liking, return to the pot for another 5 to ⏱️ 10 minutes at the same setting — meat/stew at high pressure.
7
All methods: I like to briefly remove the brisket, and transfer it to a plate or bowl and use two forks to pull it apart. Discard bay leaves and use an immersion blender to puree the sauce. Taste and adjust seasonings. Return the brisket to the sauce and serve as is.
bay leaves2
8
Brisket is good on the first day and fantastic on the second and third. Make sure it is covered with the sauce so it doesn’t dry out. Rewarm in a covered dish in an 350°F degree oven, about 15 to ⏱️ 20 minutes.
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