Thai-Style Brisket Recipe

Ingredients

• 1 fresh beef brisket (3 to 4 pounds), cut in half
• 3 tablespoons Crisco® Pure 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.

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