Instant Pot Mongolian Braised Brisket With Coconut Milk Recipe

Name: Instant Pot Mongolian Braised Brisket With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs beef brisket, flat cut into 2-3 pieces; kosher salt; 2 tablespoons grapeseed oil, or vegetable oil, plus additional as necessary; 1 large yellow onion, peeled and cut lengthwise into six wedges; 10 garlic cloves, peeled; 4 inches piece ginger, peeled and thinly sliced on bias; 1 jalapeno, sliced lengthwise; 1 cinnamon stick; 3 tablespoons light brown sugar (or dark); 2/3 cup rice wine vinegar; 2/3 cup soy sauce; 1 1/2 cups low sodium beef broth; 1 cup coconut milk, from a well-shaken can; freshly squeezed lime juice, from 1-2 limes, to taste, plus additional lime wedges, for serving; steamed rice, for serving; roughly chopped cilantro, for serving

Servings: persons

2 -3 lbs beef brisket, flat cut into 2-3 pieces
kosher salt
2 tablespoons grapeseed oil, or vegetable oil, plus additional as necessary
1 large yellow onion, peeled and cut lengthwise into six wedges
10 garlic cloves, peeled
4 inches piece ginger, peeled and thinly sliced on bias
1 jalapeno, sliced lengthwise
1 cinnamon stick
3 tablespoons light brown sugar (or dark)
2/3 cup rice wine vinegar
2/3 cup soy sauce
1 1/2 cups low sodium beef broth
1 cup coconut milk, from a well-shaken can
freshly squeezed lime juice, from 1-2 limes, to taste, plus additional lime wedges, for serving
steamed rice, for serving
roughly chopped cilantro, for serving

1
Preheat Instant Pot to saute setting.
2
Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.).
3
Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth) with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges.

829

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 -3 lbs beef brisket, flat cut into 2-3 pieces, kosher salt, 2 tablespoons grapeseed oil, or vegetable oil, plus additional as necessary, 1 large yellow onion, peeled and cut lengthwise into six wedges, and more.

Yes, Instant Pot Mongolian Braised Brisket With Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Mongolian Braised Brisket With Coconut Milk

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