Tender and juicy Asian brisket made in the slow cooker that’s perfect for college boys. Enjoy.
One 3 1/2-lb Beef Brisket
1 Onion, Peeled And Sliced
7 Garlic Cloves, Peeled, Divided Use
3 Baby Potatoes, Washed And Cut Into Cubes
1 Cup Baby Carrots, Washed
Soy Sauce, to taste
Sesame Oil, to taste
Rice Vinegar, to taste
Packed Dark Brown Sugar, to taste
Sweet Chili Sauce
Ground Ginger, to taste
40 heads Baby Bok Choy, Washed And Sliced
Joyce Chen Savory Ginger And Garlic Stir Fry Oil
1. Mince 2 cloves of garlic, and in a small bowl, combine some soy sauce, sesame oil, minced garlic, rice vinegar, brown sugar, sweet chili sauce, ground ginger, and sesame seeds.
2. Put the brisket in the slow cooker, and top with potatoes, carrots, sliced onion, remaining garlic, and sauce, moving everything around to make sure it coats the meat a little bit. If there is not enough liquid, add some water. Cover, and cook until the meat is nice and tender. This should take about 10 hours.
3. Heat ginger and garlic stir fry oil in a wok, and add baby bok choy. Stir in some more soy sauce, and cook, stirring occasionally until wilted and soft.
4. Uncover, remove garlic cloves, and discard them. Remove brisket from slow cooker, and slice on a cutting board. Serve with the slow-cooked vegetables and sliced onion, and drizzle on some of the sauce. Serve bok choy in a bowl on the side, and enjoy.
Yields: about 10 servings