One Pot Barbecue Brisket Ragu with Noodles

If your brain works at all as ours do, you’ve wondered what sort of magic you could create by using brisket as a pasta sauce. Ta da! This recipe gives you a one-pot wonder: brisket along with noodles cooked right in a homemade barbecue sauce.

One Pot Barbecue Brisket Ragu with Noodles

Serves 6

Prep Time 5 minutes

Cook Time 2 hours, 20 minutes

Authors Bruce Weinstein & Mark Scarbrough

 

Ingredients

1 tablespoon canola vegetable, or other neutral-flavored oil

2-1/2 pounds flat-cut (or first-cut) beef brisket trimmed of any fat globs

14 ounces diced tomatoes (one can) packed in juice, drained through a sieve or colander into a bowl, the juice reserved

2 cups beef broth

2 tablespoons apple cider vinegar

1-1/2 tablespoon mild smoked paprika

1 tablespoon Worcestershire sauce

1 tablespoon jarred yellow mustard

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cloves

2 tablespoons dark brown sugar

12 ounces raw dried wide egg or no-yolk noodles

 

Directions

  1. Press Saute and set it for Medium, Normal or custom 400°F. Set time for 20 minutes. If needed press Start.
  2. As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Add the brisket and brown it well on both sides, turning once, about 12 minutes total. Plenty of dark brown marks on the meat = plenty of flavor. When done, transfer the brisket to a nearby large plate or cutting board.
  3. Pour the liquid from the drained tomatoes into the pot and scrape all the browned bits on the pot’s bottom. Stir in the broth, vinegar, smoked paprika, Worcestershire sauce, mustard, coriander, cumin, and cloves. Turn off the heat.
  4. Place a pressure- and food-safe rack or trivet in the insert. The liquid may come a bit above the rack itself. Set the brisket flat side down on the rack. Pour the tomatoes on top of the meat, then sprinkle the tomatoes and meat evenly with the brown sugar. Lock the lid on the pot.
  5. For the Max model: Set the pot for Pressure Cook. Set the level to MAX. Set the time for 55 minutes with the Keep Warm setting off.
  6. For other models: Set pot for Pressure Cook or Manual on High Pressure. Set time for 1 hour and 10 minutes with the Keep Warm setting off.
  7. For the Slow Cooker Function: Set pot for Slow Cook on High. Set time for 6 hours with the Keep Warm Setting off.
  8. When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 35 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker.
  9. Use a meat fork or kitchen tongs to remove the rack from under the brisket, letting the meat fall into the sauce. Use two forks or perhaps a large spoon and a meat fork to shred the brisket into shards. Stir in the noodles and toss gently until they’re coated in the sauce without touching the bottom of the insert. Lock the lid on the pot.
  10. Set pot for Pressure Cook or Manual at High Pressure. Set time for 4 minutes.
  11. When the pot has finished cooking, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well, then set aside for a minute or two so the noodles continue to absorb the sauce. Stir again and serve warm.

 

Recipe Notes

For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
For a 10-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent but you must then also increase the cooking time in step 5 to 1 hour 20 minutes on HIGH (there is no MAX setting in the larger pot as of this writing).

 

Recipe Variations

For more flavor, stir 1/4 cup of your favorite barbecue sauce into the sauce in step 9 before you set the pot aside for a minute or two.
For a spaghetti sandwich, serve on whole-wheat buns with sliced tomatoes and plenty of pickle relish — and maybe jarred (hot or “tamed”) pickled jalapeño rings as well.