Kalamata And Sun-Dried Tomato Brisket Recipe

Name: Kalamata And Sun-Dried Tomato Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 (2 1/2-pound) beef brisket, trimmed and cut in half; 8 medium shallots, peeled and halved; 2 cups dry red wine; 1 1/2 tablespoons Worcestershire sauce; 1 (8-ounce) can tomato sauce; 1/3 cup thinly sliced sun-dried tomato halves; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 cup chopped pitted kalamata olives; 1/4 teaspoon salt; Chopped fresh parsley (optional)

Servings: persons

2 teaspoons canola oil
1 (2 1/2-pound) beef brisket, trimmed and cut in half
8 medium shallots, peeled and halved
2 cups dry red wine
1 1/2 tablespoons Worcestershire sauce
1 (8-ounce) can tomato sauce
1/3 cup thinly sliced sun-dried tomato halves
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup chopped pitted kalamata olives
1/4 teaspoon salt
Chopped fresh parsley (optional)

1
["Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in 1 teaspoon of the oil. Add half of brisket to cooker; cook 2 minutes on each side or until browned. Remove from cooker. Repeat procedure with remaining 1 teaspoon oil and remaining brisket half. Add shallots to drippings in cooker; saute 2 minutes or until lightly browned. Stir in wine, Worcestershire sauce, and tomato sauce. Add brisket halves and any accumulated juices, sun-dried tomatoes, oregano, and garlic powder.", "Turn cooker off. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).", "Remove brisket from cooker; let stand 5 minutes. Cut brisket diagonally across grain into thin slices. Add olives and salt to cooking liquid in cooker. Spoon cooking liquid over brisket before serving; sprinkle with parsley, if desired.", "Swap In A Snap!", "Quarter one red onion, and use in place of the shallots."]

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 (2 1/2-pound) beef brisket, trimmed and cut in half, 8 medium shallots, peeled and halved, 2 cups dry red wine, and more.

Yes, Kalamata And Sun-Dried Tomato Brisket 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.

That's it — enjoy your meal!

Kalamata And Sun-Dried Tomato Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions