Brisket / Sauce

• 4-5 lb Beef Brisket (Leave the fat on for now.
• 3-4 yellow onions, sliced 
• 1 cup of water 
• 1/2c red wine. 
• 1 cup ketchup 
• 1/2 Heinz chili sauce
• 1 glove garlic
•  Small amount dark brown sugar to taste
• **Mrs Washington brown beef bullion pkg. 

* Optional: 

• Mix sauce on stove top to taste before adding to INSTANT POT  Cook for 45 minutes
• After cooking 2-3 tbsp cornstarch + 2-3 tbsp water to form a slurry
• Refrigerate to slice thin. 

Directions according to original recipe:

1. Turn on the stove to high and in a large frying pan (or in your Instant Pot on “Sauté on the “More” or “High” setting – but the frying pan is easier for this due to size and even searing), let it get hot and then sear each side of the brisket until browned or slightly charred. About 2-4 minutes each side depending on your stove/pan. Just stand over it and check it to ensure you don’t overdo it too much. If you seared in your Instant Pot, remove the liner pot, rinse it clean, dry it and return it to the Instant Pot when done
2. With the trivet in the Instant Pot, layer one half of the brisket (fat-side up) and cover with about half of the onions. Then, in a criss-cross fashion, layer the other half of the brisket (also fat-side up) on top of onions and other half of the brisket. We are leaving it fat-side up so the juices from the fat course through the meat when cooking to make it super moist and flavorful
3. Make the sauce by combining the water, ketchup/chili sauce, garlic, and small amount brown sugar to taste.
4. Cover with all of the sauce and then add the remaining onions to the top of the brisket and the sides of the pot if there’s room
5. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 45 minutes 

Spaetzle Dumplings

• 1 cup all-purpose flour

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 pinch freshly ground white pepper

• 2 eggs

• ¼ cup milk

• 2 tablespoons butter

• 2 tablespoons chopped fresh parsley

• Directions

  1. Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.

  2. Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.

  3. Whisk eggs together in a small bowl. Add eggs alternately with milk to dry ingredients. Stir until smooth.

  4. Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water. Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.

  5. Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through. Serve sprinkled with parsley.