Serves 8

Ingredients

• 2 kg beef brisket, fat cap trimmed

Dry rub:

• 1 tsp Spanish smoked paprika
• 1 tsp garlic powder
• 1 tsp chilli powder
• 1 tsp mustard powder
• 1 tsp ground cumin
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper

• 2 Tbsp olive oil
• 1 cup onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup beef stock
• 1 cup BBQ sauce (homemade or high-quality store bought)

Method

1. Combine all dry rub ingredients and whisk together.
2. Rub the brisket all over with the dry rub. Cover and refrigerate for a few hours or for best results, refrigerate overnight.
3. Set Instant Pot to sauté mode. Add olive oil and heat. Sear brisket on all sides until golden brown. Remove brisket and set aside.
4. Add onions, carrots, celery and beef stock to the inner pot. Lay brisket on top of veggies and pour over BBQ sauce.
5. Secure lid and select the Pressure Cook button. Set the time for 90 minutes on High Pressure.
6. Let pressure release naturally for 20 minutes, and then release the remaining pressure manually.
7. Transfer the brisket to a rimmed cutting board and cover loosely with foil to keep warm and allow to rest for at least 30 minutes.
8. Strain the veggies out of the sauce left behind. Discard the veggies and return the sauce to the inner pot.
9. Set the Instant Pot to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half. Skim any fat off the top as it simmers.
10. Slice the brisket and serve with the sauce alongside coleslaw, salad and fresh dinner rolls.