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Slow Cooker Asian Spiced Brisket (Hellobee) Recipe

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This recipe for Slow Cooker Asian Spiced Brisket (Hellobee) is from Julie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb brisket
1 large onion, thinly sliced
2 c chicken or beef stock
2 cinnamon sticks
1 star anise
5 cardamom pods
2-inch piece ginger, peeled and finely chopped
Canola or other neutral oil
Salt and peppe
Directions:
Directions:
1. Rub both sides of the brisket generously with salt and pepper. Coat the bottom of a large skillet with oil and place over medium-high heat. Once the oil is hot, add the brisket and cook until a dark brown crust forms, about 4 minutes on each side. Move the brisket to a plate, add the onion and a pinch of salt to the pan and sauté until translucent. Move the onions to the plate with the brisket.

2. Add the stock to the pan, turn off the heat, and use a wooden spoon to scrape off any brown bits from the bottom of the pan. Pour the liquid into the slow cooker, add the cinnamon star anise, cardamom, ginger then top with the brisket and onions. Cook on low for 8 hours.

3. Move the brisket (and onions, although they will largely be unrecognizable) to a large bowl and use two forks to shred it into bite-size pieces. Strain the liquid from the slow cooker into a medium saucepan over high heat and boil until reduced by half, or 10-15 minutes. Pour over the brisket and toss to combine. Serve warm.

How we served it: We froze half of the cooked meat and served the other half to 6 adults and 2 babies as lettuce wraps. Wash and dry leaves from 2 heads of Bibb lettuce and serve with sliced poblano peppers, orange bell peppers, sliced green onions, and lime wedges. Sour cream would be nice here too.
Number Of Servings:
Number Of Servings:
12

 

 

 

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