Hellllooooo interwebs!!!! I’m back! (Although probably temporarily) Forgive me, I’ve been juggling a lot lately between school, applying to jobs, training, etc. NOT trying to glorify busy just wanted to explain my absence.
Today I’ve got a bangin’ new recipe for you: Maple Orange Brisket Bowls! Have you ever felt like climbing up on the top of your roof and yelling “I’m on top of the world!!!!” Yeah? Well that’s how this brisket makes me feel.
Also I’m convinced that Instant Pots are magic. I’m 99% sure that when you put the top on, it experiences some sort of time warp, so that one hour IRL outside the Instant Pot = 9 hours inside the Instant Pot. It’s witchcraft I tell ya. Or elves.
Regardless of the source of the sorcery, Instant Pots are the key to j00cy brisket FAST. This dish is like the epitome of *frugal paleo in a pinch.* Happy bellies, full wallets, and still plenty of time left to watch Netflix. You’re welcome.
- 1½-2 lb beef brisket
- 1½ Tbsp maple sugar (coconut sugar works too)
- 3 garlic cloves, minced
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- fresh squeezed juice of 2 oranges (about 1-1½cups)
- 1½ Tbsp coconut oil or avocado oil
- 8-10 cups of shredded cabbage
- 2 Tbsp mayo (homemade or Sir Kensingtons )
- 2 tsp apple cider vinegar or white wine vinegar
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ C fresh cilantro
- Mix the maple sugar, minced garlic, salt, pepper, and paprika together. Pat the brisket dry, then coat it generously with the spice blend.
- Set your Instant Pot on sauté mode, add the coconut oil/avocado oil, and allow to heat up for 2 minutes or so. Brown the brisket on all sides, until it has developed a deep golden crust. Flip the brisket so that the fattier side is facing up.
- Add the orange juice to the Instant Pot, put the top on (set to "sealing,") and put it on the manual setting for 60 minutes.
- Meanwhile, whisk together the mayo, vinegar, honey, salt, and pepper for the slaw. Toss the shredded cabbage in the mayo mixture along with the fresh cilantro.
- When the timer is up on the Instant Pot, allow it to release steam on its own (I KNOW YOU'RE HUNGRY BUT DON'T USE THE QUICK RELEASE VALVE). After a few minutes of releasing steam, remove the brisket from the Instant Pot, place it on a cutting board, and cover with foil to rest until you're ready to serve.
- Set the Instant Pot back to sauté with the lid off, and let the sauce reduce down for 10-15 minutes (keep an eye on it so it doesn't reduce all the way down).
- To serve, slice the brisket against the grain and on a bias (at an angle) into slices. If you so choose, you can continue chopping it up in the other direction for a shredded style brisket like I do. Place the slaw in bowls, then top with the brisket, drizzle with the reduced sauce, and garnish with avocado slices.