Asian Brisket
A flavour packed recipe for slow cooked brisket
Equipment
- 6L slow cooker
Ingredients
- 1.1 kg beef brisket
- Salt and pepper to season
- 2 cinnamon sticks
- 4 star anise
- 2 tsp Minced garlic
- 2 tsp minced ginger
- 4 tbsp Honey
- 200 ml oyster sauce
- 1 tsp Chilli flakes
- 1 tbsp Hoisin sauce
- 1 tbsp tamari sauce
To Serve
- Thin hokkien noodles
- 1 tbsp Asian chilli oil
- Pak Choi
- Fresh chilli to garnish
- Spring/Green onion to garnish
Instructions
- Season brisket with salt and pepper and then sear briefly before adding to slow cooker
- Add cinnamon sticks and star anise to the slow cooker
- Mix together garlic, ginger, honey, oyster sauce, chilli flakes, hoisin sauce and tamari sauce and add to the slow cooker
- Cook on low for 8 to 9 hoursTaste the sauce after 7 hours and make any adjustments to suit your personal taste
- Shred meat and add back to the sauce
- I served it on thin hokkien noodles with a tablespoon of Asian chilli oil mixed through and some Pak Choi. Garnished with chilli and spring onion.
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