Instant Pot Mongolian Braised Brisket With Coconut Milk
"Not your ordinary beef dinner."
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
4-6
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
directions
- Preheat Instant Pot to saute setting.
- 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.).
- 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.
Questions & Replies
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Can this be made in a crock pot since I don[t have a pressure cooker?
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Can a different cut of meat be used? Suggestions?
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Can this be made in a crockpot? -
Can this recipe be rewritten for a slow cooker instead of an instant pot?
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This recipe really looks interesting and I plan to make it tomorrow. However, it sounds like a really tasty beef stew. In several spots you refer to removing the “veg”. I assume by Veg, you are referring to the onion wedges, garlic cloves and ginger slices. Not exactly my definition of veg. That’s more like carrots, potatoes, etc. Could you add some carrot or parsnip chunks to this recipe so that you’d have a real edible veg with your starch ( rice, or in my case, noodles) and stewed beef?
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Reviews
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The ingredients of this dish blended beautifully in that subtle way where no one flavor is more pronounced than any other. Granchildren ages 5, 7, and 9 all declared it a hit. I made no changes to the recipe and can’t think of any alterations I would try except perhaps to see if this works as well with a different cut of beef. Brisket was pricey. I’d post a picture but it was all gone by the time I thought to take one. -
This was the best recipe I have found for an instant pot EVER~! I will definitely be making this a regular recipe. My family loved it. -
I made this recipe last night following the directions almost exactly. The only deviations were that I added three, fairly large carrots, peeled and cut into 2 inch pieces to the top of the filled instant pot. At the end of the pressure cooking cycle, they were removed to a separate bowl and served as a side dish. At the end of the sauce reduction step, I thought that it was still a little too thin, as I intended to serve the dish over wide egg noodles, rather than rice. To thicken it up to gravy, I stirred into the boiling liquid about a tablespoon of corn starch slurried in cold water. My son and DIL came over for dinner, and we all agreed that the dish was delicious, and that the brisket was melt in your mouth tender. My only other comment was that it was on the edge of being too salty. The instructions said to season the meat well with salt and pepper. Then it said to season the sautéing veg with salt. Finally, it called for 2/3 cup of soy sauce, which itself is salty. It did specify low salt beef broth, but by then the damage was done. Seems to me you could make a bigger impact on salt content by just cutting back in the browning/sautéing steps, or using low salt soy sauce. That being said, we enjoyed the recipe and would definitely make it again. Thanks for sharing.
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This was excellent. My only changes were to remove the seeds from the jalapeno, then added some baby carrots on top just before sealing the instapot. I did forget to add the brown sugar while sauteeing the onion so I ended up adding it with the broth in the next step. This had a small spiciness to it and we both loved it and plan to make it again soon.
