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1
Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool.
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2
Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged.
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3
The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside.
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4
Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
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5
Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes.
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6
After resting, remove brisket and slice thinly. Keep warm.
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7
Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
