1915 Farm Grassfed Instant Pot Brisket
Recipe Submitted By Grassroots Club Member Dianalee Rodriguez
"Thank you Dianalee for submitting this recipe - Grassfed & Finished Briskets are leaner and often times smaller than conventional briskets, and take a little extra care!" - Catherine
The Night Before:
Rub salt (1/2 teaspoon of kosher salt per pound of brisket) all over grassfed brisket the night before. Store in a container in the fridge.
Morning:
(I pulled some Ingredients and instructions from jack and Amy’s pressure cooker recipe but made substitutions)
Marinate the grassfed brisket with your choice of dry rub. I used Extra Fancy Salt Free Brisket Rub & Char Broil seasoning by StoneMill Grill seasoning. After rubbing set aside.
Combine and mix well the following ingredients:
- 1 (205g) medium onion , sliced
- 3 garlic cloves , minced
- ½ cup (125ml) Water mixed with 1/2 tbsp. of better than bouillon vegetable base
- 1 tablespoon (15ml) maple syrup
- 1 tablespoon (15ml) honey (used sugar free harmless honey-vegan)
- 2 tablespoons (30ml) apple cider vinegar
- 1 tsp of paprika as the substitute for liquid smoke. If you don’t have liquid smoke use paprika
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