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recipe by Bruce Weinstein https://amzn.to/2PjilWY
This recipe is a not-quite-French-inspired braise turned into pulled beef. It’s also not-quite-Jewish tzimmes turned into Midwestern American comfort food. And it’s also like all of them combined. (Somehow.) If not left whole, briskets come in two basic cuts. The flat cut (or “first cut”) is less fatty than the “point cut.” However, consider trimming even the flat cut of most of its exterior fat, just so it has about 1/4 inch or so over the meat. The sauce will then have a brighter flavor. The brisket needs a long time under pressure so that you can shred it, rather than just slice it. That said, it might not even be done with the timing stated. Brisket can be notoriously fussy, becoming tender at various times because of a range of factors well beyond just the size of the meat. If you find you can’t shred the meat easily, put the hunk back in the sauce, bring it back to HIGH pressure, and cook for another 10 minutes, followed again by a natural release. • You must halve the recipe for a 3-quart cooker. • While you can serve this pulled brisket on potato rolls with pickle relish or pickled jalapeno rings, it’s also great over mashed potatoes. • To omit the wine, substitute beef broth and add 2 teaspoons dark brown sugar. • For a sweeter sauce, substitute 1/4 cup raisins for the prunes. • For a more complex flavor, substitute pomegranate molasses for the balsamic vinegar.Inspired by: https://recipes.instantpot.com/recipe/pulled-brisket/
recipe updated May 6, 2020