For some people, this recipe may be tantamount to sacrilege. Take a perfectly good beef brisket and put it in a SLOW COOKER. Not tenderly prepared for an all-day appointment with a smoker, slathered at some point in BBQ sauce. For those who might be offended by this alternative approach, please go on to the next recipe for green beans. For everyone else …
This is a great recipe from Family Circle. Here’s the link. We tried the Asian twist on the basic recipe, but you can see several other variations at the website. Listed below is the version we made, savored, and would happily make again. Nothing but rave reviews from those who tried it. We did serve the brisket over rice with the stir-fried green beans listed on the next blog post. Hope you try it, too!
1 beef brisket, about 3 pounds
1 tsp Chinese five-spice powder (we used a full Tbsp)
1 large onion, chopped
4 cloves garlic, chopped
1 Tbsp light soy sauce
1 Tbsp Hoisin sauce
1 14 1/2 – ounce can stewed tomatoes
1 14 1/2 – ounce can reduced-sodium beef broth
1/4 cup rice vinegar
1 can water chestnuts, drained and diced
Coat slow cooker bowl with nonstick cooking spray.
Season brisket with five-spice powder. Place in slow cooker. Scatter onion and garlic over brisket. Combine tomatoes, broth, vinegar, soy sauce and Hoisin. Pour over brisket.
Cover and cook on High for 6 hours or LOW for 9 hours.
Add 1 can diced water chestnuts and 2 chopped scallions during last 30 minutes of cook time.
Remove meat from slow cooker and cool slightly. Slice or shred and stir into sauce.
Serve over rice with extra chopped scallions.