This recipe is a great concept, and the meat came out tender and saucy. The juice was a bit mild so I added a dash of this and that to taste - hoisin sauce, sweet chili sauce, a little more vinegar. It's hard to think of something better than hot spicy meat over rice when you're really hungry. Which I always am.
Slow-Cooker Chinese-Spiced Brisket (print recipe)
1 beef brisket, about 3 pounds
1 tsp Chinese Five-Spice
1 large onion, chopped
4 garlic cloves, chopped
1 can (14 1/2 ounces) stewed tomatoes
1 can (14 1/2 ounces) beef broth
1/4 cup rice vinegar
1 T light soy sauce
1 T hoisin sauce
1 can diced water chestnuts
4 chopped scallions, divided
Hot rice, for serving
1. Coat slow cooker bowl with nonstick cooking spray. Season brisket with Chinese Five-Spice. Place in slow cooker. Scatter onion and garlic over meat. Combine tomatoes, broth, vinegar, soy sauce and hoisin sauce. Pour over brisket.
2. Cover and cook on HIGH for 6 hours or LOW for 9 hours. Add water chestnuts and half of the chopped scallions during the last 30 minutes of cook time.
3. Remove meat from slow cooker and cool slightly. Slice or shred and stir into sauce.
4. Remove brisket and sauce and serve over hot rice. Sprinkle more chopped scallions on top.
*If the final flavor isn't strong enough for you, add any of the following to taste: toasted sesame oil, sweet chili sauce, ground ginger, more Chinese Five-Spice, soy sauce, hoisin sauce, vinegar, onion powder, etc.
Recipe adapted from Family Circle, September 2011
2 comments:
this looks so good I think I will make it for dinner tonight & steam some snow peas on the side. Mm!
PROPS: I've never cooked this cut of meat before - nice to try something new. Not only was this fantastic the night I made it (and the house smelled amazing) but it made a ton and we had good leftovers for a couple of days.
Last, I took what was left of the meat and chopped it up fine with the gravy/juices, added it to the leftover rice, threw in a handful of shredded cheese and it made a lovely stuffing for stuffed green peppers which I will serve with a ladleful of hot spaghetti sauce on the top. Leftovers FTW!
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