Crock Pot Chinese Brisket |
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Prep Time: 10 Minutes Cook Time: 710 Minutes |
Ready In: 720 Minutes Servings: 8 |
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A crockpot variation of my Chinese Pot Roast. Cooking time includes marinating time, since that's unattended. Ingredients:
2 teaspoons garlic powder |
1 teaspoon kosher salt |
1 tablespoon ground black pepper |
1 teaspoon mustard powder |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground allspice |
1 teaspoon ground ginger |
1 tablespoon vegetable oil |
3/4 cup soy sauce |
3 tablespoons rice wine vinegar |
3 tablespoons shaoxing wine or 3 tablespoons dry sherry |
1/4 cup honey |
3 lbs flat-cut beef brisket (fresh, not corned beef) |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a large zip top bag, combine garlic powder, salt, pepper, mustard powder, cinnamon, cloves, allspice, ground ginger, oil, soy sauce, rice wine vinegar, shaoxing wine and honey. Add brisket. Press out as much air as possible, seal tightly, and refrigerate 6-8 hours, turning occasionally.
2. Place brisket in slow cooker, and empty marinade over it. Cook on low 6-8 hours.
3. Remove brisket to a plate, tent with foil and let rest 10 minutes. Meanwhile, skim off as much fat as possible from juices in slow cooker. Turn slow cooker up to high. Dissolve cornstarch in cold water, and drizzle into defatted juices. Stir until thickened.
4. Slice brisket thinly, across the grain. Serve with gravy.
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