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Thai-Style Brisket

 Thai-Style Brisket
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.
6-8 ServingsPrep: 1 hour Cook: 8-1/2 hours


  • 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


  • 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

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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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.