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Thai-Style Brisket

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

6-8 ServingsPrep: 1 hour Cook: 8-1/2 hours

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

2 of 2

Thai-Style Brisket (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 610 calories, 45 g fat (12 g saturated fat), 102 mg cholesterol, 1,463 mg sodium, 13 g carbohydrate, 4 g fiber, 40 g protein.