Instant Pot Brisket - Spiced up 6 Ways - For Tacos, Corned Beef


2 tbsp RawSpiceBar's Brisket Seasoning
Kosher salt
Vegetable oil
3 large onions, sliced
6 cloves garlic, minced
2 cups beef broth
1/2 cup ketchup
1/2 cup light brown sugar
1 tbsp tomato paste
1 lb red potatoes, cubed
1 lb carrots, cut


Dry brisket and season liberally with salt. Place in slow cooker.
Heat oil in skillet over medium-high heat. Add onions and cook, 6-8 minutes. Add the garlic and cook until fragrant, 2 minute.
Add RawSpiceBar's Brisket Seasoning and cook until fragrant, 1-2 minutes. Add all to slow cooker.
Return pan to medium-high heat and pour broth into the hot pan, using a spoon to scrape all the cooked bits up off the bottom of the pan. Add ketchup, brown sugar, and tomato paste, and stir to combine. Bring the mixture to a simmer, then add to slow cooker.
Cover and cook on low for 6 to 8 hours. Add the potatoes and carrots to the slow cooker, tucking them around the brisket. Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled.
Slice and serve with potatoes, carrots, onions and sauce. Enjoy!

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