1 3-lbflat cut brisket, fat trimmed to ¼” (if not already trimmed)
2Tbsp.salt
1tsp.ground cinnamon
1tsp.ground ginger
2tsp.ground Ancho chile pepper
1tsp.ground black pepper
2Tbsp.olive oil
2.5cups100% juice Apple Cider
1large sweet yellow onion, sliced 1/3” crosswise
1extra-large Granny Smith apple, cored and sliced to 1/3”
2Tbsp.fresh thymemay sub 1 Tbsp. dried
1Tbsp.Worcestershire sauce
3Tbsp.honey
1Tbsp.Apple Cider vinegar
Instructions
In a small bowl, mix together salt, cinnamon, ginger, 1 tsp. Ancho chile powder, and pepper. Dry the meat with a paper towel and rub spice blend into both sides.
Turn the Instant Pot to the “sauté” setting. Add olive oil and let pot heat up. Sear the brisket well on each side, about 4 minutes per side. With tongs, remove brisket temporarily from Instant Pot. Leave on “sauté” setting and pour in apple cider. Use a wooden spoon to scrape up all crusty bits on bottom of the pot.
Stir thyme into pot and return seared brisket, fat side up. Pile sliced onions and apples on top of beef. Lock on lid to Instant Pot and set valve to “seal.” Set on meat setting (or high pressure depending on pot) for 45 minutes or until fork tender.
After timer has gone off, Allow it to lose pressure naturally to keep the brisket tender. Time will vary depending on the size of the brisket.
Remove brisket from Instant Pot and let rest on a platter.
Meanwhile, strain off a good deal of the liquid, leaving about 3 cups total of juices and apple and onion bits left behind (they will be quite soft). Blend this mixture with an immersion blender until smooth, and then mix in Worcestershire, honey, vinegar and remaining Ancho chile powder. Turn pot on “sauté” function and allow to boil with lid off for 5 to 10 minutes or until thickening some.
Slice brisket across the grain and serve with sauce drizzled on top.