Ingredients

• 4 pound brisket
• 2 tbsp tomato paste
• 1 large onion (chopped roughly)
• 3 large carrots (chopped roughly)
• 6 cloves of garlic roughly chopped
• 2 sprigs of rosemary
• 1 cup of red wine
• 1.5 cups chicken or beef broth
• 1 heaping tbsp of chicken base
• salt and pepper to season
• vegetable (avocado or coconut oil to sear the meat)

Directions

1. Pat the brisket dry, season, and brown in oil using Sauté, about 7 minutes per side. Set aside.

2. Sauté the onions, carrots, and tomato paste about 5 minutes. Add wine, broth, chicken base, garlic, and rosemary; scrape all browned bits from the bottom.

3. Return the brisket and pressure-cook on Meat/Stew for 50 minutes. Let pressure release naturally. Remove the meat and rest under foil.

4. Use Sauté to reduce the sauce 10–15 minutes, then purée it if desired. Slice the rested brisket and serve with sauce.