Instant Pot Korean Chile Braised Brisket and Kimchi Coleslaw

Ingredients

• 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
• 2 1/2 teaspoons kosher salt, plus more to taste
• 1/2 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
• 1/4 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
• 5 cups shredded cabbage (from 1 small cabbage)
• 1/4 cup chopped kimchi, plus more to taste
• 2 tablespoons peanut, grapeseed, or olive oil
• 1 teaspoon toasted sesame oil
• Juice of 1/2 lime, plus more to taste
• 1/2 teaspoon fine sea salt, plus more to taste

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