Try this saucy beef recipe over pasta, rice, or potatoes, or on top of crusty Italian whole-grain bread slices for open-faced sandwiches.
2 teaspoons canola oil
1 (2 1/2-pound) beef brisket, trimmed and cut in half
8 medium shallots, peeled and halved
2 cups dry red wine
1 1/2 tablespoons Worcestershire sauce
1 (8-ounce) can tomato sauce
1/3 cup thinly sliced sun-dried tomato halves
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup chopped pitted kalamata olives
1/4 teaspoon salt
Chopped fresh parsley (optional)
How to Make It
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 1 teaspoon of the oil. Add half of brisket to cooker; cook 2 minutes on each side or until browned. Remove from cooker. Repeat procedure with remaining 1 teaspoon oil and remaining brisket half. Add shallots to drippings in cooker; sauté 2 minutes or until lightly browned. Stir in wine, Worcestershire sauce, and tomato sauce. Add brisket halves and any accumulated juices, sun-dried tomatoes, oregano, and garlic powder.
Turn cooker off. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
Remove brisket from cooker; let stand 5 minutes. Cut brisket diagonally across grain into thin slices. Add olives and salt to cooking liquid in cooker. Spoon cooking liquid over brisket before serving; sprinkle with parsley, if desired.
Swap In A Snap!
Quarter one red onion, and use in place of the shallots.
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