Shredded Beef Brisket

Sometimes when I meal plan for a week, I like to make it as easy as possible. Which means cooking a large amount of a protein and then divvying it up between several meals. One of my favorites is to roast a beef brisket in my instapot. Whenever I do this I make sure I roast enough protein to be able to use in at least 3 meals. This last week we had a meal with brisket sliced up, roasted sweet potatoes, and fresh spinach and strawberry salad. The next meal I made with the brisket is Loaded Cauliflower Bowls, and the last one was Beef Street Tacos. I had enough beef leftover from those three meals that I was also able to vacuum pack about 2lbs and freeze for a later use. My general recipe for the brisket is below. The recipes for the other two meals are linked as well.

Instapot Beef Brisket

ingredients:

6lb brisket

1/3 cup spice rub, I personally like Stubbs

3/4 cup low sodium beef stock

directions:

Place brisket in instapot, take rub and apply it to the top of the brisket. Depending on what you will be using the brisket for throughout the week, you can omit the rub and just salt and pepper the top. Pour the stock into the bottom of the instapot being sure to keep away from the rub on the top of the brisket. Cook in instapot on high for 2 hours. May need to cook longer depending on how thick the brisket is. If you’d like to use a crockpot instead of instapot the only change you need to make is to double to stock and then cook low and slow for 6-8 hours. Basically, you want to cook the brisket long enough so it starts to fall apart. After it’s fully cooked, divide the brisket up into containers to use for later in the week, or freeze. Be sure to use or freeze the cooked brisket within 7 days of cooking to avoid any possible foodborne illnesses.

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