Inspired by tzimmes, a vegetable stew featuring dried fruit and commonly served for the Jewish New Year, we added carrots and prunes to this braised brisket for a sweet-and-savory flavor.
Active Time
30 mins
Total Time
2 hrs 45 mins
Yield
Serves 8
How to Make It
1. Step
Pat brisket dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in an electric pressure cooker on Sauté mode. Add the brisket and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a clean plate.
2. Step
Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.
3. Step
Close and lock the lid. Cook on high pressure for 1 hour. Let the pressure release naturally for 15 minutes. Release the remaining pressure manually. Remove lid.
4. Step
Transfer the brisket to a clean cutting board. Stir the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the sauce. Thinly slice the brisket against the grain and serve with the sauce.
