Savory Coconut Milk Mongolian Braised Brisket
Indulge in the rich flavors of this Savory Coconut Milk Mongolian Braised Brisket, a tender and succulent dish that combines the traditional tastes of Mongolian cuisine with creamy coconut milk to add a tropical twist. Cooked in the Instant Pot, this recipe ensures that every bite is bursting with umami goodness. The brisket melts in your mouth as it absorbs the bold flavors of garlic, ginger, and jalapeno, while the coconut milk brings a delightful creaminess that balances the dish beautifully. Perfect for family dinners or gatherings, this dish can be served over steamed rice and garnished with fresh cilantro and lime for a refreshing finish. Get ready to impress your guests with a meal that's both comforting and exotic!
6
Servings
450
Calories
16
Ingredients
Ingredients
beef brisket, flat cut
2-3 lbs (cut into 2-3 pieces)
kosher salt
to taste
grapeseed oil or vegetable oil
2 tablespoons (plus additional as necessary)
yellow onion
1 large (peeled and cut lengthwise into six wedges)
garlic cloves
10 (peeled)
ginger
4 inches (peeled and thinly sliced on bias)
jalapeno
1 (sliced lengthwise)
cinnamon stick
1
light brown sugar
3 tablespoons ((or dark))
rice wine vinegar
2/3 cup
soy sauce
2/3 cup
low sodium beef broth
1 1/2 cups
coconut milk
1 cup (from a well-shaken can)
freshly squeezed lime juice
to taste (from 1-2 limes, plus additional lime wedges for serving)
steamed rice
for serving
cilantro
for serving (roughly chopped)
Instructions
1
Begin by preheating the Instant Pot to the sauté setting.
2
Pat the brisket pieces dry and generously season them with kosher salt.
3
Add grapeseed oil to the pot, swirling to coat it evenly. When the oil begins to smoke, carefully place the brisket pieces in the pot. Sauté each piece for about 5 minutes per side, until they are a deep golden brown. Transfer the seared brisket to a plate and set aside. You may need to replenish or drain the oil to maintain about 2 tablespoons per batch.
4
Next, add the onion wedges, garlic cloves, sliced ginger, jalapeno, cinnamon stick, and brown sugar to the pot. If needed, add an additional tablespoon of oil and season with salt. Sauté the mixture for about 6 minutes, or until the onions are softened and starting to caramelize.
5
Return the browned brisket to the pot, nestling the meat beneath the sautéed vegetables. Pour in the rice wine vinegar, soy sauce, and low sodium beef broth, scraping the bottom of the pot to deglaze it and incorporate all the flavorful bits.
6
Secure the lid on the Instant Pot and set it to cook on high pressure for 45 minutes. After the cooking time is complete, allow the pressure to release naturally for 30 minutes.
7
Once the pressure has been released, carefully uncover the lid. Using a slotted spoon, remove the brisket and vegetables and cover them with foil to keep them warm.
8
Transfer the cooking liquid to a fat separator or a measuring cup and skim off the fat. Return the strained sauce to the Instant Pot and switch it back to the sauté setting.
9
Bring the sauce to a boil and let it simmer for about 10 minutes, reducing it slightly. Next, stir in the coconut milk and continue to reduce for an additional 5 minutes. Taste the sauce and adjust the seasoning with salt and freshly squeezed lime juice as desired.
10
Return the brisket and vegetables to the sauce, gently stirring to combine. Serve the dish hot over steamed rice, garnished with freshly chopped cilantro and lime wedges for a bright, refreshing touch.
Nutrition Information
27g
Fat
15g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Coconut Milk Mongolian Braised Brisket?
It is a tender beef dish that combines traditional Mongolian flavors with creamy coconut milk, specifically designed for cooking in an Instant Pot.
What cut of beef is used in this recipe?
The recipe calls for 2-3 lbs of flat cut beef brisket.
How should the brisket be prepared before cooking?
The brisket should be patted dry, seasoned with kosher salt, and cut into 2-3 pieces.
What setting is used on the Instant Pot to sear the meat?
The sauté setting is used to preheat the pot and sear the brisket.
How long do you sear the brisket pieces?
Sauté each piece for about 5 minutes per side until they are a deep golden brown.
What type of oil is recommended for searing?
Grapeseed oil or vegetable oil is recommended.
What aromatics are sautéed with the onions?
The recipe uses 10 garlic cloves, 4 inches of sliced ginger, and one jalapeno.
How should the onion be cut?
The onion should be peeled and cut lengthwise into six wedges.
Can I use dark brown sugar instead of light?
Yes, the recipe allows for either 3 tablespoons of light or dark brown sugar.
What spices are used in the braising liquid?
A cinnamon stick is added to the pot during the sautéing process.
How many garlic cloves are in this recipe?
The recipe uses 10 peeled garlic cloves.
What liquids form the base of the braising sauce?
The base consists of rice wine vinegar, soy sauce, and low sodium beef broth.
How long should the brisket pressure cook?
Cook the brisket on high pressure for 45 minutes.
Should I use a quick release or natural release?
Allow the pressure to release naturally for 30 minutes after the cooking time is complete.
What should I do once the pressure is released?
Remove the brisket and vegetables with a slotted spoon and cover them with foil to keep them warm.
How do I remove excess fat from the sauce?
Transfer the cooking liquid to a fat separator or measuring cup and skim off the fat before reducing the sauce.
How do you reduce the sauce?
Switch the Instant Pot back to sauté, bring the sauce to a boil, and simmer for 10 minutes.
When is the coconut milk added?
Stir in the coconut milk after the initial 10-minute sauce reduction.
How long does the sauce simmer after adding coconut milk?
Continue to reduce the sauce for an additional 5 minutes after adding the coconut milk.
How is the final sauce seasoned?
Taste and adjust the seasoning with salt and freshly squeezed lime juice.
What is the recommended serving suggestion?
Serve the brisket hot over steamed rice.
What garnishes should be used?
Garnish the dish with freshly chopped cilantro and lime wedges.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
What is the protein content of this dish?
There are 35g of protein per serving.
How much fat is in one serving?
There are 27g of fat per serving.
How much ginger is needed?
The recipe requires 4 inches of ginger, peeled and thinly sliced on a bias.
Is this recipe spicy?
It contains one jalapeno sliced lengthwise, providing a mild heat that is balanced by coconut milk.
What is the carbohydrate count?
Each serving has 15g of carbohydrates.
Why is the pot deglazed?
Deglazing by scraping the bottom of the pot incorporates flavorful browned bits into the braising liquid.