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Instant Pot Mexican Jalapeño Brisket

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Placeholder card reading “Instant Pot Mexican Jalapeño Brisket (photo coming soon)”

Placeholder card reading “Instant Pot Mexican Jalapeño Brisket (photo coming soon)”

Instant Pot Mexican Jalapeño Brisket

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Ingredients Method Notes

Ingredients
  

  • 1.5–2 kg beef brisket
  • 1–2 tablespoons olive oil
  • 1 large brown onion finely diced
  • 5 garlic cloves finely minced
  • 4 fresh jalapeños finely diced
  • 2 tablespoons tomato paste
  • 400 g tinned crushed tomatoes
  • 250 mL beef stock
  • 185 mL orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
Spice mix
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground allspice
  • 1½ teaspoons salt
Quick pickled red onion
  • 1 red onion thinly sliced
  • 125 mL apple cider vinegar
  • 125 mL water
  • 1 tablespoon caster sugar
  • ½ teaspoon salt
To serve
  • Warm flour or corn tortillas
  • Shredded cheese
  • Avocado or guacamole
  • Sour cream
  • Pico de gallo
  • Quick pickled red onion
  • Fresh coriander
  • Extra sliced jalapeños
  • Lime wedges

Method
 

  1. Make the pickled onion first. Place the thinly sliced red onion in a clean jar or heatproof bowl.
  2. Combine the apple cider vinegar, water, caster sugar and salt in a small saucepan. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
  3. Pour the hot pickling liquid over the onion, ensuring it is submerged. Set aside for at least 30 minutes while preparing the brisket. The onion will soften and turn bright pink.
  4. Trim away the thick, hard exterior fat from the brisket, leaving a little softer fat and marbling for flavour. Cut into approximately 5–6 cm chunks.
  5. Combine the spice mix ingredients. Rub approximately half the mixture over the brisket.
  6. Set the Instant Pot to Sauté and add the olive oil. Brown the brisket chunks on all sides, working in batches to avoid overcrowding. Transfer to a plate.
  7. Add the brown onion and jalapeños to the pot and cook for approximately 4 minutes until softened. Add the garlic and cook for another 30 seconds.
  8. Stir in the tomato paste and cook for 1 minute.
  9. Pour in the beef stock and orange juice. Scrape the bottom thoroughly to loosen any browned bits and prevent a burn warning.
  10. Add the lime juice, apple cider vinegar, brown sugar and remaining spice mix. Stir to combine.
  11. Return the brisket and any resting juices to the pot. Spoon the crushed tomatoes over the top.
  12. Secure the lid and cook on High Pressure for 60 minutes.
  13. Allow a 20-minute natural pressure release, then carefully release any remaining pressure.
  14. Transfer the brisket to a bowl and shred with two forks. If it does not shred easily, return it to the pot and pressure cook for another 10 minutes.
  15. Set the Instant Pot to Sauté and simmer the sauce for 10–15 minutes until rich and slightly thickened.
  16. Return the shredded brisket to the sauce and stir until thoroughly coated.
  17. Serve in warm tortillas with pickled red onion, shredded cheese, avocado, sour cream, pico de gallo, coriander, sliced jalapeños and lime wedges.

Notes

Optional finishing touch: Grill some of the shredded brisket briefly until the edges become slightly crisp, then spoon extra sauce over the top.

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