🍽️

BBQ Beef Brisket and Parmesan-Ranch Potatoes

Course
Dinner
Servings

2-6

Tips & Tricks:

  • 🥩 This recipe makes 6 servings of beef brisket so there are leftovers to use for this week's salad. Adjust the recipe and your grocery list if you would like to make more or less.
  • 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

For the Brisket (6 servings)

  • 1, 3-4 pound trimmed beef brisket
  • 1 tbsp canola oil
  • 1 cup beef broth or water
  • 2 tsp salt
  • 1 tsp pepper
  • 1 cup of your favorite BBQ sauce or DIY

For the Potatoes (2 Servings)

  • 3/4 pounds of red potatoes
  • 1/2-1 (1 oz) packet of dry ranch seasoning mix
  • 1/2 cup grated parmesan cheese

[DIY Smoky BBQ Sauce]

Directions:

  1. Meat Prep
    1. Cut brisket into 3-4 equal pieces. You want a fat layer on the brisket for great flavor, but feel free to trim it if it's larger than a 2 inch thick layer of fat.
    2. Season the brisket with salt and pepper, making sure it's applied liberally and applied to all sides.
  2. Sear Beef
    1. Add the oil to the pressure cooker and turn to “saute.”
    2. Once hot, add the beef to the pot in batches, searing brisket for 3-4 minutes per side until browned, then set aside as you sear the other pieces. This is done in batches so you don't crowd the pot which will deter the meat from searing well.
    3. Once all the beef is browned, pour in the broth or water and scrape up the browned bits on the bottom.
    4. Add the beef back to the pot and spread BBQ sauce over the top of the meat.
    5. Close the pressure cooker, making sure the valve is set to "seal."
    6. Set to cook on high pressure for 70 minutes.
    7. Once the brisket is finished cooking, let the Instant pot release pressure naturally for 15 minutes. Quick release the rest of the pressure.
    8. Set the beef onto a cutting board and cover with tinfoil to keep warm. Do not dump the liquid!
  3. Potatoes
    1. Cut the potatoes into 1.5-2 inch bite size pieces.
    2. Strain the cooking liquid from the pot, reserving 1 cups liquid to cook the potatoes; discard any solids. Add water if needed, so there is a full cup of liquid.
    3. Add potatoes to the pressure cooker, pour the reserved liquid over them, add 1/2 a packet of dry ranch seasoning, and mix it all together.
    4. Seal lid and cook on high pressure for 3 minutes.
    5. Quick release pressure.
    6. Strain potatoes from the cooking liquid.
    7. Taste and add more ranch seasoning if desired.
  4. Serve
    1. Slice the beef against the grain and serve with more BBQ sauce.
    2. Serve potatoes on the side of the brisket sprinkled with parmesan.

Reheat Options

  1. Enjoy brisket cold or at room temperature.
  2. Or reheat smothered in BBQ sauce. Cover with a damp paper towel and microwave for 2-3 minutes, flipping halfway through. Warm larger pieces and slice just before serving to hold in the moisture.

🚨Leftover Alert

  1. Enjoy leftover brisket on this week's salad, or make a brisket sandwich with soft buns or bread, coleslaw, and more BBQ sauce!