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recipe by Bruce Weinstein https://amzn.to/2PjilWY
Here’s something we can only do in a multi-cooker: tenderize brisket enough that it can be served as skewered cubes on kebabs. We use liquid smoke to give the brisket a smokehouse flavor, then crisp the skewers in a grill pan or on the grill until they’re an unbelievable combination of fatty brisket and tender beefiness. Use short skewers. You may need to break standard bamboo skewers in half; watch out for splinters. But there’s not much else to do. Maybe provide a dip for the skewers? How about barbecue sauce, ketchup, honey mustard, or even a creamy sour cream and horseradish sauce? Oh, and beer. Not in the cooker. You’ll need a cold beer in your hand. Serve the skewers with salsa verde, regular salsa, or even barbecue sauce for dippingInspired by: https://recipes.instantpot.com/recipe/brisket-skewers/
recipe updated Mar 19, 2020