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Go Off, Brisket Recipe

Excerpted from ‘The Friendsgiving Cookbook: 50 Recipes for Hosting, Roasting, and Celebrating with Friends’ by Taylor Vance

spinner image brisket cut into slices with fork and knife next to it on wood
Maeve Bargman

Serves 6

This brisket goes off with traces of fall flavors — apple cider and thyme — that will make your mouth water. You’ll need a pressure cooker for this recipe.

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  • 1 tablespoon extra-virgin olive oil
  • 2½ pounds beef brisket
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 8 sprigs fresh thyme
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 3 tablespoons fresh dill, chopped

Special tool: Pressure cooker



spinner image book cover with words the friendsgiving cookbook, 50 recipes for hosting, roasting, and celebrating with friends, by taylor vance; plate in center with pumpkin, pies, leaves, mugs, fork and knife around it
Quarto Publishing Group USA Inc.

Turn your pressure cooker on to “Sauté.” Heat the olive oil. Season the brisket with salt and pepper. Add to the pot and cook until browned, about 5 minutes per side. Transfer to a plate. Add the garlic to the pot and cook, stirring, for 30 seconds. Add the tomato paste, apple cider, vinegar, honey and thyme, and cook for 1 minute, stirring and scraping up any brown bits from the bottom of the pot. Press “Cancel.”

Add the brisket to the pot. Lock the lid. Press “Manual” and cook on high pressure for 55 minutes. Use the quick release method to vent the steam, then open the lid.

Transfer the brisket to a cutting board and let rest for a few minutes. Press “Cancel,” then press “Sauté.” Discard the thyme sprigs. Let the sauce thicken to the desired consistency. Thinly slice the brisket against the grain and transfer to a platter. Spoon the sauce over the top and sprinkle with the parsley and dill.


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