Instant Pot Recipes
Brisket Bombs
Beef cubes are stuffed with a crabmeat filling.
Cook: 1 hr 35 min | Yield: 6 servings
Ingredients
Brisket
- 1 pound brisket, cut into chunks
- Salt, to taste
- Pepper, to taste
- 2 granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons granulated beef bouillon
- 5 tablespoons grapeseed oil, divided
- 1/2 cup BBQ Sauce
- 1 tablespoon brown sugar
- 1/2 stick butter
- 2 tablespoons garlic, minced
- 1/2 tablespoon parsley
Crab Filling
- 1 pound crabmeat (fresh mixed meat recommended)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard
- 3 tablespoons softened cream cheese
- 1 teaspoon seafood seasoning
- 1 tablespoon Creole seasoning
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- Garlic powder, to taste
Optional Ingredients
- 1/2 jalapeno, finely chopped
- Sriracha aioli
- Green onions, sliced
- Red pepper flakes
Instructions
Brisket
- Cut the brisket into 2 inch cubes.
- In a large bowl, season the beef cubes with salt, pepper, granulated garlic, and onion powder. Add granulated beef bouillon and 3 tablespoons
grapeseed oil. Place in refrigerator and allow the cubes to marinate for 30 minutes.
- In a pan, add remaining more grapeseed oil and sear all sides of the beef cubes until crusted.
- Transfer the beef to an Instant Pot.
- Pour the BBQ sauce, brown sugar, oil, butter, minced garlic, and parsley over the beef in the Instant Pot.
- Cover the Instant Pot and pressure cook for 35 minutes.
Crab Filling
- Gently mix together the crabmeat, Worcestershire sauce, mayonnaise, Creole mustard, softened cream cheese, seafood seasoning, Creole seasoning, lemon zest and lemon juice in a bowl.
- Season with salt, pepper, onion powder and garlic powder.
- If desired, add finely chopped jalapeño for some heat. Set the filling aside.
Final Assembly
- Once the beef is done cooking, take it out of the Instant Pot and place it on a smoker or oven rack, separating the cubes.
- Make a small slit in each beef cube and stuff them with the prepared crab filling.
- Return the beef-stuffed-with-crab to the smoker for an additional 10 to 15 minutes to let the flavors infuse together.
- Before serving, drizzle each Brisket Bomb with Sriracha aioli and garnish with sliced green onions.
Nutrition
Per serving: 460 Calories; 264 Calories from fat; 29.6g Total Fat (11.9g Saturated Fat; 9.7g Monounsaturated Fat); 135.1mg Cholesterol; 1041.3mg Sodium; 21.04g Total Carbohydrate; 1.03g Dietary Fiber; 25.8g Protein; 2.2mg Iron; 322.3mg Potassium; 0.1mg Thiamin; 0.2mg Riboflavin; 4.7mg Niacin (NE); 0.2mg Vitamin B6; 1.3mcg Vitamin B12; 3.5mg Zinc; 14mcg Selenium; 59.7mg Choline
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12, Selenium and Zinc; It is a good source of Riboflavin, Vitamin B6, Iron and Choline
Attribution
Recipe and photo used with permission from:
Texas Beef Council
Recipe courtesy of Victoria Andrews (Chef Vicky)