Thai-Style Brisket Recipe

Thai-Style Brisket Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

From Cadillac, Michigan, Teri Rasey lets her slow-cooker do most of the work when preparing this brisket flavored with peanuts, soy and zesty seasonings.

[X]

Rate Thai-Style Brisket Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Thai-Style Brisket Recipe

Prep: 1 hour Cook: 8-1/2 hours

Yield: 6-8 Servings

60 510 570

Ingredients

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

Directions

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. 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.
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. 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.
Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture. Yield: 6-8 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 1 serving (calculated without peanuts and rice) equals 505 calories, 31 g fat (6 g saturated fat), 72 mg cholesterol, 1,455 mg sodium, 12 g carbohydrate, 4 g fiber, 46 g protein.

Originally published as Thai-Style Brisket in Taste of Home August/September 2005, p 48