Beef Brisket (Solid Starts)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Defrost meat in the refrigerator the day before you plan to cook the brisket.

Step 2

If the whole cut of brisket is too large to lay flat in the pot as it cooks, cut the meat into halves or thirds. This way, the pieces can lay on top of one another.

Step 3

Rub salt and pepper over all sides of the meat. If you are worried about sodium in baby's diet, skip this step. You can always season your portion of the meat after it is cooked.

Step 4

Peel and chop the carrots and onions.

Step 5

Turn on the "brown," "sear," or "sauté" function to warm the pot.

Step 6

Pour in the oil. When the oil shimmers, add the brisket. Cook until the meat has browned, about 5 minutes. Flip the brisket to brown the other side, about 5 minutes more.

Step 7

Remove the brisket from the pot and pour in the tomatoes and 1 ½ c (360 ml) of water or stock. Add the rosemary, then put the brisket back in the pot. Nestle carrots and onions around the brisket

Step 8

Cover and lock the lid. Cook the brisket on high pressure for 1 hour and 15 minutes. Let the pressure release naturally for 30 minutes when the cooking is done, then manually release the steam. Unlock the lid.