Today, instead of eating up the rest of my dry-aged steak, I cooked up a brisket I’d had around for a bit. It was local beef, regeneratively raised, grass-fed, and finished.
Here’s an image of the pieces i had after browning and before cooking the up in my Instant Pot.
You can see I had to cut the whole brisket up a bit to get it all in the pot.
Because I don’t eat sugars or other carbs, I couldn’t find any BBQ seasonings that would work. Instead, I went with the spices I had in my kitchen; Middle Eastern Baharat in fact.
I started by cooking the meat for an hour at high pressure, but that was not enough. I added another thirty minutes, and it was really nice!
