Slow Cooker Beef Brisket
Ingredients
3 to 4 pounds beef brisket
1 tsp salt
1/2 tsp black pepper
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons red chili garlic sauce {I use Huy Fong, Chili Garlic Sauce}, optional for spice
2 Tablespoons soy sauce
4 large cloves garlic, minced
1 Tablespoon fresh-grated ginger
1 lime, juiced
For Lettuce Sraps:
1 head butter lettuce
1/4 medium red onion, thinly sliced
1 cup of matchstick carrots
4 scallions, green and white parts, thinly sliced
2 Tablespoons roasted peanuts or almonds, chopped (see notes)
1/4 cup fresh cilantro, chopped
Directions
Remove the brisket from the frdige and let sit on the counter to come to room temperature while you prep your ingredients.
In a small mixing bowl combine the salt, pepper, onion powder, paprika and the red chili garlic sauce {optional} and stir well.
Rub the spice mixture over the brisket coating all sides.
In a large skillet over medium heat brown all sides of the brisket.
Place the brisket in a slow cooker along with the soy sauce, garlic, ginger and lime juice.
Cook on low for 8 to 10 hours. When the brisket is fork tender either slice the brisket or shred it.
Serve over a rice bowl or in lettuce wraps with onion, carrots, green onion, peanuts and cilantro.
