You'll never get closer to brisket than this in one hour cook time....(instant pot)

[Missourian]

And it's 90% hands off.

You need a 2-3 lbs london broil.

And you'll have to marinate it for 24 hrs.

Salt pepper garlic powder, 1/2 cup of apple cider vinegar, some soy sauce, worcestershire and a can of condensed tomato soup.

Marinate in the fridge.

Take it out an hour or two before cook time.

Don't discard the marinade!

Cooking time...you can sear it...but I recommend a reverse sear at the end.

Put marinade, a cup of beef broth (some onions and garlic if you like...I didn't) , the London Broil and some liquid smoke in your 6 qt instant pot.

Seal and pressure cook for 10 minutes.

Natural release at least 20 minutes.

While you're waiting for you release time, get your big cast iron skillet, some high temp cooking oil and and put the high heat to it to be ready when the release is done.

Lay out a cookie sheet with some aluminum foil on it.

Open the IP and put out the meat with tongs from the center, or it will pull apart.

Set it on the cookie sheet and pat it dry with paper towel on the up side.

Slap that side down in your scalding hot skillet (no non-stick skillets...they cannot handle this heat).

Carefully pat dry the new up side.

About 2-3 minute.

While you're waiting wipe down the aluminum foil on your cookie sheet.

Flip and another 2-3 minutes.

(I did this on the coals on the grill do my pics won't show a pan, but you can see the sear)

Back to the cookie sheet, tent in some aluminum foil and let rest for at LEAST 10 minutes...15 is better.

You know how a slice of brisket you pull the sides apart and it opens up like Chinese finger trap? That's exactly what you'll get here.

Add some sweet bbq sauce and enjoy.

 

[shockedcanadian]

And it's 90% hands off.

You need a 2-3 lbs london broil.

And you'll have to marinate it for 24 hrs.

Salt pepper garlic powder, 1/2 cup of apple cider vinegar, some soy sauce, worcestershire and a can of condensed tomato soup.

Marinate in the fridge.

Take it out an hour or two before cook time.

Don't discard the marinade!

Cooking time...you can sear it...but I recommend a reverse sear at the end.

Put marinade, a cup of beef broth (some onions and garlic if you like...I didn't) , the London Broil and some liquid smoke in your 6 qt instant pot.

Seal and pressure cook for 10 minutes.

Natural release at least 20 minutes.

While you're waiting for you release time, get your big cast iron skillet, some high temp cooking oil and and put the high heat to it to be ready when the release is done.

Lay out a cookie sheet with some aluminum foil on it.

Open the IP and put out the meat with tongs from the center, or it will pull apart.

Set it on the cookie sheet and pat it dry with paper towel on the up side.

Slap that side down in your scalding hot skillet (no non-stick skillets...they cannot handle this heat).

Carefully pat dry the new up side.

About 2-3 minute.

While you're waiting wipe down the aluminum foil on your cookie sheet.

Flip and another 2-3 minutes.

(I did this on the coals on the grill do my pics won't show a pan, but you can see the sear)

Back to the cookie sheet, tent in some aluminum foil and let rest for at LEAST 10 minutes...15 is better.

View attachment 789668

View attachment 789669

View attachment 789670

You know how a slice of brisket you pull the sides apart and it opens up like Chinese finger trap? That's exactly what you'll get here.

That's different from how.I've always eaten it which has been unsliced. Man I need to eat more meat though, just the image makes my mouth water

 

[Dekster]

We never use our instapot. Well technically I think we have used it twice. It sits in the closet with the air fry oven that will fetch a dollar or two when we die at the estate sale. I mean the instapot works well enough once it starts, but we seem to be incapable of setting it so it doesn't take like three weeks before it actually starts doing what we want it to do. The airfryer.......well apparently I have the only one that smokes like mad as soon as you put meat in it because nobody else I know who has one has that problem of juices dripping down onto the hot pan and becoming rancid smoke.

 

[WinterBorn]

Sweet looking food porn!!!

I haven't had brisket in too long. At least just sliced brisket. I did have some back in Feb, and it was amazing. We were vacationing in St Augustine and went to eat at a local BBQ place. The owner was seating people and chatting. He said they always had some great brisket on Sunday. And on Monday they used it in the Shepherd's Pie. I ordered that before I even sat at our table. One of the most delicious things I have ever eaten.

 

[WinterBorn]

We never use our instapot. Well technically I think we have used it twice. It sits in the closet with the air fry oven that will fetch a dollar or two when we die at the estate sale. I mean the instapot works well enough once it starts, but we seem to be incapable of setting it so it doesn't take like three weeks before it actually starts doing what we want it to do. The airfryer.......well apparently I have the only one that smokes like mad as soon as you put meat in it because nobody else I know who has one has that problem of juices dripping down onto the hot pan and becoming rancid smoke.

We use our Instapot a good bit. Handy for ribs in a hurry. Makes good stew. Killer way to make grits.

 

[shockedcanadian]

We never use our instapot. Well technically I think we have used it twice. It sits in the closet with the air fry oven that will fetch a dollar or two when we die at the estate sale. I mean the instapot works well enough once it starts, but we seem to be incapable of setting it so it doesn't take like three weeks before it actually starts doing what we want it to do. The airfryer.......well apparently I have the only one that smokes like mad as soon as you put meat in it because nobody else I know who has one has that problem of juices dripping down onto the hot pan and becoming rancid smoke.

I use a crock pot. Not sure if that is a Canadian term or not.

 

[Dekster]

We use our Instapot a good bit. Handy for ribs in a hurry. Makes good stew. Killer way to make grits.

I bought it because it says you can use it to can with and then the internet says if you use it to can with, you will kill your family with botulism.

 

[Missourian]

That's different from how.I've always eaten it which has been unsliced. Man I need to eat more meat though, just the image makes my mouth water

I couldn't believe it was on sale for 3.99 a pound for choice angus.

 

[Dekster]

I use a crock pot. Not sure if that is a Canadian term or not.

We do too. Some people also call them slowcookers in the US. The instapot is supposed to cut the cooking time way down. I used it for sous vide but ended up with something so bad I wouldn't even give it to the dogs. The meat came out looking like something that had been in someone's intestines 12 hours. Just nasty nasty.

I will probably put a pork shoulder in the crock pot tonight before I go to bed. The only thing I don't like about them is the clean up and I refuse to use those plastic liners. Just doesn't seem particularly healthy.

 

[Missourian]

We never use our instapot. Well technically I think we have used it twice. It sits in the closet with the air fry oven that will fetch a dollar or two when we die at the estate sale. I mean the instapot works well enough once it starts, but we seem to be incapable of setting it so it doesn't take like three weeks before it actually starts doing what we want it to do. The airfryer.......well apparently I have the only one that smokes like mad as soon as you put meat in it because nobody else I know who has one has that problem of juices dripping down onto the hot pan and becoming rancid smoke.

Used mine four times today.

A dozen eggs...four for potato salad and eight for egg salad.

Then peeled and cubed potatoes for potato salad.

This London Broil...and then three cups of rice for stirfry.

Just a quick wipe down in between.

Get yourself some parchment liners for your air fryer.

Robot or human?

www.walmart.com

 

[Missourian]

Sweet looking food porn!!!

I haven't had brisket in too long. At least just sliced brisket. I did have some back in Feb, and it was amazing. We were vacationing in St Augustine and went to eat at a local BBQ place. The owner was seating people and chatting. He said they always had some great brisket on Sunday. And on Monday they used it in the Shepherd's Pie. I ordered that before I even sat at our table. One of the most delicious things I have ever eaten.

Sounds good.

Hard for me to eat BBQ out.

But brisket prices are out of sight...so I may have to start.

 

[Missourian]

I bought it because it says you can use it to can with and then the internet says if you use it to can with, you will kill your family with botulism.

You can can like jelly and stuff.

Anything you can water-bath can.

 

[WinterBorn]

I bought it because it says you can use it to can with and then the internet says if you use it to can with, you will kill your family with botulism.

Good to know!

 

[Dekster]

Used mine four times today.

A dozen eggs...four for potato salad and eight for egg salad.

Then peeled and cubed potatoes for potato salad.

This London Broil...and then three cups of rice for stirfry.

Just a quick wipe down in between.

Get yourself some parchment liners for your air fryer.

Robot or human?

www.walmart.com

Thanks we have the oven version. It is like a big convection toaster oven.

 

[WinterBorn]

Sounds good.

Hard for me to eat BBQ out.

But brisket prices are out of sight...so I may have to start.

Luckily pork runs a little cheaper than beef. So our BBQ is still on.

 

[Missourian]

Luckily pork runs a little cheaper than beef. So our BBQ is still on.

Facts.

Made some bacon wrapped sausage bombs just for a change of pace from ribs, chicken and pulled pork.

Those things are like instant death ... but they sure are good.

 

[HereWeGoAgain]

And it's 90% hands off.

You need a 2-3 lbs london broil.

And you'll have to marinate it for 24 hrs.

Salt pepper garlic powder, 1/2 cup of apple cider vinegar, some soy sauce, worcestershire and a can of condensed tomato soup.

Marinate in the fridge.

Take it out an hour or two before cook time.

Don't discard the marinade!

Cooking time...you can sear it...but I recommend a reverse sear at the end.

Put marinade, a cup of beef broth (some onions and garlic if you like...I didn't) , the London Broil and some liquid smoke in your 6 qt instant pot.

Seal and pressure cook for 10 minutes.

Natural release at least 20 minutes.

While you're waiting for you release time, get your big cast iron skillet, some high temp cooking oil and and put the high heat to it to be ready when the release is done.

Lay out a cookie sheet with some aluminum foil on it.

Open the IP and put out the meat with tongs from the center, or it will pull apart.

Set it on the cookie sheet and pat it dry with paper towel on the up side.

Slap that side down in your scalding hot skillet (no non-stick skillets...they cannot handle this heat).

Carefully pat dry the new up side.

About 2-3 minute.

While you're waiting wipe down the aluminum foil on your cookie sheet.

Flip and another 2-3 minutes.

(I did this on the coals on the grill do my pics won't show a pan, but you can see the sear)

Back to the cookie sheet, tent in some aluminum foil and let rest for at LEAST 10 minutes...15 is better.

View attachment 789668

View attachment 789669

View attachment 789670

You know how a slice of brisket you pull the sides apart and it opens up like Chinese finger trap? That's exactly what you'll get here.

Add some sweet bbq sauce and enjoy.

Does it actually taste like brisket?
Brisket has a very distinct flavor and the only thing I've found thats close are the beef short ribs.

 

[Missourian]

Does it actually taste like brisket?
Brisket has a very distinct flavor and the only thing I've found thats close are the beef short ribs.

It's close...but... You're missing the high fat content. To a discerning palette, closer to Tri-tip.

But on a sandwich with sauce and coleslaw... You'd be hard pressed to tell.

Traeger Brisket-Style London Broil

Step up your London Broil game and make it in the pellet grill! We did a Traeger Brisket-Style London Broil and it was amazing!

www.orwhateveryoudo.com

 

[HereWeGoAgain]

It's close...but... You're missing the high fat content. To a discerning palette, closer to Tri-tip.

But on a sandwich with sauce and coleslaw... You'd be hard pressed to tell.

Traeger Brisket-Style London Broil

Step up your London Broil game and make it in the pellet grill! We did a Traeger Brisket-Style London Broil and it was amazing!

www.orwhateveryoudo.com

Oh I know what a good Tri-Tip taste like.
It's one of the Wife and I's favorite,it's got a really beefy flavor that we quick sear and eat rare.
As long as you cut it across the grain and it's rare it's really tender.
I'm not really big on the brisket flat for that very reason,give me the Decle everytime.

 

[Missourian]

Oh I know what a good Tri-Tip taste like.
It's one of the Wife and I's favorite,it's got a really beefy flavor that we quick sear and eat rare.
As long as you cut it across the grain and it's rare it's really tender.
I'm not really big on the brisket flat for that very reason,give me the Decle everytime.

That is exactly how a London Broil is normally prepared... right down to slicing against the grain on the bias.

---

"Butchers love London broil because it's packed with beefy flavor and easy on the wallet,"

<Snip>

Cooking Technique​

When you're ready to cook the steak, remove the meat from the marinade and preheat your grill or oven. Thomason prefers to grilling the steak at high heat or sear it in a cast-iron pan until medium rare (your meat thermometer should read 130°F).


Whether you broil or grill, let the steak rest for at least 10 minutes before slicing. Always slice London broil against the grain; this makes the meat more tender and easier to chew.

The Right Way to Cook London Broil, According to a Butcher

A butcher and a chef share what to look for when buying London broil and how to cook London broil the right way so it's tender and juicy—and never chewy.

www.marthastewart.com