Ingredients
Prep
- 2 lb beef brisket
- salt and pepper to taste
- 2 t smoked paprika
- 1/4 T dried parsley
- 1 t garlic powder
- 1 t onion powder
- 1/2 t cayenne pepper
- 1/2 t cumin
- 2 English cucumbers
- 1/2 onion
- 3 celery rib
- 1/4 C apple cider vinegar
- 1/4 C water
- 3 drops stevia
- 1 t dried dill
- 1 T avocado oil
On Cooking Day
- 1 T avocado oil
- 1 C beef broth
Instructions
To Assemble
- Salt and pepper brisket. Add next 6 ingredients to a small bowl and rub on brisket. Add to large zipper bag.
- Slice cucumber and onions, and chop celery and add to a separate large zipper bag. Salt and pepper to taste.
- Add remaining ingredients. Zip to seal and gently squish around to mix.
To Cook
- Heat avocado oil in Instant Pot on high Saute. Sear the brisket on the non-fatty side for about 3 minutes.
- Add beef broth to Instant Pot. Cook on Manual High Pressure for 50 minutes, allowing a natural pressure release.
- Serve with celery cucumber salad.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|