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Recipe Roundup: Onion Braised Beef Brisket

Zavor is proud to announce the release of a limited run of Pressure Cooker Perfection Zavor Edition AND Multicooker Perfection Zavor Edition cookbooks. These full-color cookbooks contain a delicious array of recipes for all palates and culinary levels.

Pressure Cooker Perfection includes detailed charts that give instructions for cooking rice, grains, beans and vegetables, while 100 foolproof recipes cover a wide variety of dishes. Multicooker Perfection includes a detailed breakdown as to what multicookers are, how they work, and why readers should use one. It includes 75 appealing recipes for every meal.

Stores can purchase these books directly from Zavor to sell as purchase-with-purchase items. Multicooker Perfection Zavor Edition is now available for purchase. Enjoy this sneak peek of one of the delicious recipes readers will find in this cookbook.


Why this recipe works: The multicooker has the ability to produce meltingly tender brisket and a flavorful sauce, but getting there requires a few tricks. We started with a flat cut brisket, which we halved to make it easier to fit in the multicooker. Browning both halves built up a savory base for our braising liquid, and by further amping up the braising liquid’s flavor with lots of aromatics, it could later double as a luxurious serving sauce. We softened a generous 21/2 pounds of onions in the rendered fat from the meat, adding garlic, tomato paste, paprika, cayenne, and plenty of herbs to round out the flavor. A combination of broth and wine added savory depth and brightness. Our brisket needed a long cooking time, whether we cooked it on the pressure setting or the slow setting, to become fully tender, but our real breakthrough came when we left the brisket in the turned-off multicooker for an extra hour: This rest time allowed the meat to soak up some of the liquid it had lost during cooking, leading to a moister, more sliceable texture. After the brisket’s rest, we took it out of the pot and used the sauté function to reduce the sauce to the right consistency before serving.


  • 1 (31/2- to 4-pound) beef brisket flat cut, fat trimmed to 1/4 inch, halved crosswise
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 21/2 pounds onions, halved and sliced 1/2 inch thick
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chicken broth
  • 1/2 cup dry red wine
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 2 teaspoons cider vinegar


1 Pat brisket dry with paper towels and place fat side up on cutting board. Using fork, poke holes in meat through fat layer about 1 inch apart. Season with salt and pepper.

2 Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking). Place 1 brisket half fat side down in multicooker and cook until well browned, about 8 minutes. Flip brisket and cook until well browned on second side, 3 to 5 minutes; transfer to large plate. Repeat with second brisket half; transfer to plate.

3 Add onions and 1/4 teaspoon salt to fat left in multicooker and cook until onions are softened, 10 to 12 minutes. Stir in garlic, tomato paste, paprika, and cayenne and cook until fragrant, about 1 minute. Stir in broth, wine, bay leaves, and thyme sprigs, scraping up any browned bits. Nestle brisket halves into onion mixture (pieces will overlap), adding any accumulated juices.

4A to pressure cook Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 11/2 hours. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure and let brisket sit, covered, for 1 hour. Carefully remove lid, allowing steam to escape away from you.

4B to slow cook Lock lid in place and open pressure release valve. Select low slow cook function and cook until beef is tender and knife slips easily in and out of meat, 61/2 to 71/2 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 10 to 11 hours.) Turn off multicooker and let brisket sit, covered, for 1 hour. Carefully remove lid.

5 Transfer brisket to carving board and tent with aluminum foil. Strain braising liquid through fine-mesh strainer into bowl. Discard bay leaves and thyme sprigs. Reserve onions in separate bowl. Let liquid settle, then skim excess fat from surface using large spoon. Return liquid to multicooker and cook using highest sauté or browning function until reduced to about 2 cups, 15 to 20 minutes.

6 Slice brisket against grain into 1/4-inch-thick slices and place slices on serving dish. Stir reserved onions and vinegar into sauce, and season with salt and pepper to taste. Spoon sauce over brisket and serve.



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