This is a great recipe for leftover Red Wine–Braised Beef Brisket or Beef Pot Roast. Toast some hoagie rolls and stuff them with warm, tender beef and sweet caramelized onions. A cold beer on the side would make a nice accompaniment.
Ingredients
- 6 tablespoons (85 g) butter
- 3 pounds (1.3 kg) yellow onions, sliced into ¼-inch (.5 cm) strips (approximately 5 medium onions)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds (900 g) leftover cooked beef (brisket or pot roast), sliced or shredded
- 6 hoagie rolls, sliced
How to Make It
- Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as butter melts add the sliced onions, Worcestershire sauce, salt, and pepper. Stir well. Sauté the onions for 4 or 5 minutes, or until they just begin to turn soft.
- Press Cancel to turn off the sauté function and add ½ cup (120 ml) water to the pot. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
- Press the Sauté button (you may need to press Cancel first to turn off the warming feature). Sauté the onions until almost all of the liquid has evaporated and the onions just begin to brown, approximately 5 minutes. Add the cooked beef and lightly stir the mixture until it is well combined.
- Open the hoagie rolls and place them on a baking sheet. Lightly toast the rolls under the broiler for 3–4 minutes. Pay close attention to the rolls when they’re under the broiler so they don’t burn.
- Remove the hoagie rolls from under the broiler. Place the rolls on individual plates and fill them with the onion and beef mixture. Serve immediately.
