Maple Braised Brisket
Fall apart tender, sweet and savory in each bite made special by the care taken in preparing it...this is the kind of meal I want to eat during a celebration. Brisket is a bit pricier than our typical day to day cut of meat we use for braising, but the beautiful slices feel so lovely to serve over a cloud of sweet potato mash drizzled with the flavor packed gravy. We’ll make this for our small family Christmas dinner and relish every bite.
Ingredients:
1 1/2 pound brisket
2 tablespoons maple syrup
2 teaspoons salt
1 teaspoon fresh pepper
1 teaspoon stone ground mustard
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon butter
2 cups bone broth
3 sprigs fresh thyme
Directions:
In a small bowl mix the maple syrup, salt, pepper, mustard, garlic powder, and paprika. Rub the mixture over the brisket on all sides. Set the instant pot to the saute function and melt the butter. Place the brisket inside and cook on each side for a few minutes. You want to sear the meat to create more flavor. Once you’ve seared the meat on all side. Pour the broth around and place the thyme in the pot. Add the lid and cook on the manual setting for 60 minutes.
Let the pressure release naturally and take the brisket out. It should be tender, but it won’t be falling apart. Turn the saute function back on and reduce the sauce. It will thicken slightly as it cooks. Keep your eye on it to make sure it doesn’t burn! Slice the meat on the bias (that means against the grain!) as thinly as you can. Place the slices back into the sauce to soak up that goodness! Keep it warm just until serving.
