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Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® Hardcover – October 17, 2017
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From the Publisher
Korean Chile-Braised Brisket + Kimchi Coleslaw
Time: 2 hours 30 minutes, plus at least 1 hour marinating
Yield: 8 servings
1. Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
2. Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it’s browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
3. If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
4. Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
5. To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
6. Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
For the Korean Chile-Braised Brisket
- 4 to 5 pounds beef brisket, cut into 3 or 4 pieces
- 1 tablespoon dried red chile flakes, preferably Korean gochugaru
- 1 tablespoon sweet paprika
- 2½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 to 3 tablespoons peanut or safflower oil, as needed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated peeled fresh ginger
- 1 cup lager-style beer
- ¼ cup gochujang (Korean chile paste) or Sriracha
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons light or dark brown sugar
- 2 teaspoons Asian fish sauce
- 1 teaspoon toasted sesame oil
Cook It Slow
Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.
Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in my kitchen, where it adds a more intense, complex bite than other hot sauces. Here I use it to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute.
And if you’re not a coleslaw fan, you can certainly skip it and simply serve some kimchi or a salad on the side.
For the Kimchi Coleslaw
- 5 cups shredded cabbage (from 1 small cabbage)
- ¼ cup chopped kimchi, plus more to taste
- 2 tablespoons peanut, grapeseed, or olive oil
- 1 teaspoon toasted sesame oil
- Juice of ½ lime, plus more to taste
- ½ teaspoon fine sea salt, plus more to taste
"There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clark's blend of approachable adventurousness—and her flat-out skill in the kitchen."--Epicurious
"[Clark] ensure(s) you don't have to sacrifice flavor for lack of effort."--Tasting Table
"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner."
—T. Susan Chang, NPR
"A selection of delicious and reliable recipes for anyone who's completely addicted to their Instant Pot."--Buzzfeed
"New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes — harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad — that still manage to excite.)"--The Boston Globe
"The recipes in Clark's book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only."--Publishers Weekly
"Melissa Clark’s recently released Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances."--Huffington Post
"If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction— clearer than the guide that came with my machine." —Lauren Iannotti, editor in chief, Rachael Ray Every Day
"A much-needed book."--PureWow
Food52's Fall Cookbook Must-Haves
The Kitchn's The New Cookbooks We're Most Excited About This Fall
Honorable mention, Eater's Biggest Cookbooks of Fall 2017
About the Author
MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia.
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Top customer reviews
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I was surprised and happy to see an IP version of Maqluba, a Middle Eastern dish that is time and labor intensive. This is a dish I probably would never attempt on the stove but, I can see trying Melissa's version. Going to hunt down some lamb necks for the Lamb Tagine with Apricots and Olives.
There are so many outstanding recipes in this book. The Coconut Curry Chicken looks delicious. Really good instructions for making yogurt in the IP and I like that she does not shy away from using some heavy creme (optional) which really adds to the richness. There are the recipes you expect to see like Chili, pulled pork but, with a Cuban twist, brisket Korean style and of course baby back ribs. I'm looking to try the Duck Confit....There is a Green Persian rice with Tahdig that looks like something you'd see in Ottolenghi books. I'm so bad...I just ordered the non-stick liner for the IP so I can try this and a few others like the Maqluba that looks like it would be easier to unmold in a non stick liner. I didn't even mention the recipes for the soups, risottos, egg and the bean dishes. If you like desserts there is a nice assortment of puddings. I can't say enough nice things about this book. I hope there is a volume 2......
Update: I’ve continued to use this cookbook with excellent results. I made the Vietnamese chicken soup and the chicken and dumplings. Both were made after a busy day at work and were simple, but absolutely delicious. I have dozens of cookbooks and this one may be my absolute favorite. Great food that’s easy to prepare (I’ve mostly been able to prep as I cook) and tastes amazing. If I could give it more than five stars I would. I’m looking forward to making the broccoli rabe with white beans next. This is one of the few cookbooks where every recipe is a possibility (excluding the recipes with beef and lamb, which I do not eat). I may end up cooking my way through the book.
My only minor complaints are that I wish she had included times for common varieties of dried beans (similar to the rice section) and that she would note in the ingredient list if the quantity will be divided (I’ve been adding my own note after dumping in the full amount of butter or oil before realizing it was supposed to be part).
So glad to find an IP cookbook that doesn’t rely on ingredients like cans of cream of mushroom soup.
Update 11/10/17: I’m still really enjoying this cookbook! I’ve started cooking something from this book each weekend then saving the leftovers for lunches or freezing the leftovers if I don’t get around to eating them in within a few day.
The beef and bean chili is a winner. Just made the Vietnamese Chicken + Rice soup tonight and it was delicious. I’ve also been using the recipes for making bone broth, soft and hard boiled eggs, dulce de leche, and steel cut oats.
I think there is a good chance that I could end up making almost every recipe in this cookbook - something I don’t really do with other cookbooks, Will definitely check out this authors other books!