Thai-Style Brisket
Thai-Style Brisket
1 fresh beef brisket (3 to 4 pounds), cut in half*
3 tablespoons olive oil, divided
1 cup chunky peanut butter
2/3 cup soy sauce
4 teaspoons sesame oil
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon cornstarch
1 cup water
1-1/4 cups julienned carrots
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/2 cup chopped green onions
1 cup unsalted peanuts, optional
Hot cooked rice
1. In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker.
2. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender.
3. Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened.
4. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture.
5. Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.
Serves 6-8
*NOTE: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.
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