Thai-Style Brisket

By deonjsch

Ingredients

• 2-lb beef brisket, trimmed of most fat
• Salt & freshly ground pepper
• 2 Tbs olive oil
• 1 large yellow onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 5 cloves of garlic, smashed
• 1 stalk lemongrass, bulb portion only, tough outer leaves removed and thinly sliced (optional)
• 1/4 cup dry white wine
• 1/4 cup chicken or beef broth
• 1/4 cup soy sauce
• Pineapple Relish for serving

Details

Servings 6
Preparation time 30mins
Cooking time 38mins

Preparation

Step 1

Season the brisket generously al over with salt and pepper. In a large frying pan over medium-high heat, warm the oil. When the oil is hot, add the brisket and sear, turning as needed, until deep golden brown on all side, about 10 min total. Transfer the brisket to a plate.

Pour off most of the fat from the pan and return to medium-high heat. Add the onion and carrot and saute until softened and lightly colored. About 6 min. Add the garlic and lemongrass and cook for 1 min more. Pour in the wine and stir to dislodge any browned bits on the pan bottom. Stir in the stock, soy sauce, and several grinds of pepper. Transfer the contents of the pan to a slow cooker and place the brisket and any accumulated juiced on top. Cover and cook on the low setting for about 8 hours, turning the brisket over halfway through if possible. The brisket should be very tender.

Transfer the brisket to a cutting board and let rest for a few minutes. The braising liquid can be served with the brisket; if using, skim the fat from the surface with a large spoon. Cut the brisket across the grain into slices.

Divid the brisket slices on a warm individual plates. If seared, spoon some of the braising liquid around each serving, then spoon the relish over the slices. Serve at once.


PINEAPPLE RELISH
In a bowl, toss together 1 cup finely diced fresh or canned pineapple; 2 Tbp finely diced red bell pepper; 1 Tbp minced red onion; 1 tsp Thai sweet chile seared; 1 1/2 tsp Asian fish sauce;2 tsp soy sauce; 1 Tbp minced fresh cilantro,; and 6 fresh mint leaves, minced. Use right away, or cover and refrigerate for up to 4 hours before serving.