Please tell me I’m not the only one who gets hooked watching those food competition shows on tv. I’m not talking about the usual programming on Food Network… I’m talking about hardcore food competition as seen on the BBQ circuit. It’s clear that BBQ is a religion in many parts of the country. I just watch in awe as they tend to the fire and oversee those large hunks of meat for hours on end. Well, after watching a recent BBQ competition, I had an urge to cook up some brisket. I came across a pork brisket at the market and prepared this Garlic Peppercorn Pork Brisket. It was succulent and definitely worth the time and effort…
If you’ve seen any of those BBQ competitions, a common theme you’ll hear is ‘low and slow.’ That concept also applies to this recipe even if you’re not a hardcore BBQ enthusiast but the good news is, the Instant Pot significantly cuts the time with pressure cooking. This pork brisket is seasoned with crushed whole peppercorns, minced garlic and salt before it’s dredged in a bit of flour and garlic powder. The brisket is seared on all sides and then the pan is deglazed with wine and broth. Once all those good, flavorful bits are scraped up from the bottom of the pan, the brisket gets pressure cooked. The result is an amazing piece of pork that melts in your mouth. This can easily be made with a beef brisket instead of pork.
Garlic Peppercorn Pork Brisket
recipe adapted from Robin Miller
1 (4-pound) pork brisket, trimmed of fat
3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon olive oil
8 cloves whole garlic, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth
1 cup mushrooms, sliced
1 tablespoon butter
fresh chopped parsley for garnish
Plug in the IP with insert set in place.
Add garlic, rosemary, broth and wine to the pan and deglaze, scraping the brown bits from the bottom of the pan.
Press MANUAL and adjust the time to 50 minutes on HIGH pressure.
When the IP beeps after pressure cooking for 50 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.Transfer sauce from pot to a large measuring cup.
While brisket is resting, press SAUTE and add 1 tablespoon butter to the IP and saute mushrooms; cooking until softened and caramelized.
Add the reserved sauce back into the IP with the mushrooms to heat through. Use this as a sauce to serve over the pork slices.
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