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Dinner in an Instant 75 Modern Recipes for Your
Pressure Cooker, Multicooker, and Instant Pot
A Cookbook
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Dinner in an Instant 75 Modern Recipes for Your
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Description
Korean Chile-Braised Brisket Kimchi Coleslaw
Time 2 hours 30 minutes, plus at least 1 hour
marinating Yield 8 servings 1. Rub the beef with
the chile flakes, paprika, salt, and pepper.
Cover and refrigerate for 1 hour and up to 24
hours. 2. Set the electric pressure cooker to
sauté (or use a large skillet). Add a tablespoon
of the oil, let it heat up for a few seconds, and
then add a batch of the beef and sear until its
browned all over, about 2 minutes per side,
adding more oil as needed. Transfer the beef to a
plate and repeat with the remaining batches. 3.
If the pot looks dry, add a bit more oil. Add the
onion and sauté until golden, 3 to 5 minutes. Add
the garlic and ginger and sauté for 1 minute
longer. Add the beer, gochujang, ketchup, soy
sauce, brown sugar, fish sauce, and sesame oil.
Scrape the mixture into the pressure cooker if
you have used a skillet. 4. Cover and cook on
high pressure for 90 minutes. Let the pressure
release naturally for 20 minutes, and then
release the remaining pressure manually. 5. To
make the kimchi coleslaw, combine the
cabbage, kimchi, both oils, lime juice, and salt
in a large bowl and toss well. Taste, and add
more salt or lime juice if needed. 6. Transfer
the beef to a plate or a rimmed cutting board and
tent with foil to keep warm. Set the pressure
cooker to sauté and simmer the sauce for 15 to
20 minutes, until it is reduced by half or
two-thirds (remember that it thickens as it
cools). Use a fat separator to skim off the fat,
or let the sauce settle and spoon the fat off the
top. Serve the sauce alongside the beef, with the
kimchi coleslaw. For the Korean Chile-Braised
Brisket 4 to 5 pounds beef brisket, cut into 3 or
4 pieces 1 tablespoon dried red chile
flakes, preferably Korean gochugaru 1 tablespoon
sweet paprika 2½ teaspoons kosher salt, plus
7
more to taste ½ teaspoon freshly ground black
pepper 1 to 3 tablespoons peanut or safflower
oil, as needed 1 large onion, diced 4 garlic
cloves, minced 1 tablespoon grated peeled fresh
ginger 1 cup lager-style beer ¼ cup gochujang
(Korean chile paste) or Sriracha 2 tablespoons
ketchup 2 tablespoons soy sauce 2 tablespoons
light or dark brown sugar 2 teaspoons Asian fish
sauce 1 teaspoon toasted sesame oil Cook It Slow
Cut the beef into 6 to 8 pieces instead of 3 or 4
pieces. Marinate and brown as in steps 1 and 2.
Place the meat in the pot and cover with the
sautéed onion mixture from step 3. Cook on high
for 7 to 9 hours or low for 10 to 12 hours.
Gochujang, a very slightly sweet and powerfully
spicy Korean chile paste made from gochugaru
(Korean red chile), has become a staple in
my kitchen, where it adds a more intense, complex
bite than other hot sauces. Here I use it
to flavor tender beef brisket, along with the
gochugaru chile flakes for added heat, sesame
oil, garlic, and lots of fresh ginger. If you
cant find gochujang, Sriracha makes a good
though slightly less spicy substitute. And if
youre not a coleslaw fan, you can certainly skip
it and simply serve some kimchi or a salad on the
side. For the Kimchi Coleslaw 5 cups
shredded cabbage (from 1 small cabbage) ¼ cup
chopped kimchi, plus more to taste 2
tablespoons peanut, grapeseed, or olive oil 1
teaspoon toasted sesame oil Juice of ½ lime, plus
more to taste ½ teaspoon fine sea salt, plus more
to taste Moroccan Chickpeas Kale. Osso
Buco. Beets with Dill, Lime Yogurt. Coconut
Curry Chicken.