Slow Cooker

Optional step – Heat oil in a large skillet over medium-high heat. Season the brisket generously salt & pepper. Add the brisket to the heated pan & cook 2-3  minutes on each side or until browned. Remove the brisket from pan and add it to the slow cooker. Do not add any other ingredients or liquid.

1. If you skip the browning step, season brisket generously with salt & pepper to taste and add brisket to the slow cooker, fat side up. Do not add any other ingredients or liquid.
2. Cook HIGH 3 to 4 hours or LOW 6 to 8.
3. The last 30 minutes of cooking time: add the horseradish, beef broth, parsley, salt, and pepper to a blender. Blend a few seconds until the ingredients are combined. Pour the horseradish mixture on top of brisket. Cover and continue cooking.
4. Remove brisket from the slow cooker to let rest. Either cut against the grain or shred the meat.
5.  Pour remaining sauce from the slow cooker over the brisket before serving.

Instant Pot

1. Season brisket generously with salt & pepper to taste.
2. Turn the pressure cooker on to saute. Once hot, add oil and the brisket and sear a few minutes on both sides until browned. Remove brisket and set aside.
3. Add the horseradish, beef broth, parsley, salt, and pepper to a blender. Blend a few seconds until the ingredients are combined. Pour mixture into the pressure cooker and deglaze by scraping off any browned bits from the bottom with a wooden spoon. Add brisket back into the Instant Pot, fat side up.
4. Select manual setting. Adjust to high pressure & and set time for 25 minutes per pound of meat. When cooking time is complete, let the pressure naturally release for about 10 minutes, then quick release any remaining pressure.
5. Remove brisket from the Instant Pot to let rest. Either cut against the grain or shred the meat.
6. Pour sauce from the Instant Pot over the brisket before serving.