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Slow Cooker Asian Beef Brisket is tender and flavorful. Beef brisket is mixed with Asian flavors like soy sauce, garlic, ginger and lime juice. Once the beef is done you can either slice or shred it to use in a variety of ways including lettuce wraps or rice bowls.
When we have busy nights during the school year one of the best things is to have dinner in a crockpot cooking. A few that I make time and time again are this Slow Cooker Beef Barbacoa, Slow Cooker 4 Ingredient Shredded Beef Tacos and this Slow Cooker Mexican Beef Brisket.
I love coming home to a meal that I can quickly get on the table. Today’s Slow Cooker Beef Brisket uses Asian ingredients to infuse flavor into the brisket. When the brisket cooks low and slow in a crockpot it becomes so tender and melts in your mouth. I like using the brisket either sliced or shredded in lettuce wraps or in rice bowls. It would also work nicely on a sandwich.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Brisket , 3 to 4 pounds
- Spices: onion powder, paprika
- Red chili garlic sauce, I use Huy Fong, Chili Garlic Sauce},
- Soy sauce
- Garlic
- Ginger
- Lime juice
How to make Slow Cooker Beef Brisket
Step 1: Prepare Brisket: Remove the brisket from the fridge and let sit on the counter to come to room temperature while you prep your ingredients.
Step 2: Create Rub: 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.
Step 3: Brown Brisket: 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.
Step 4: Sow Cooker Brisket: 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.
Recipe Tips
- Don’t stress about cooking dinner this Crocktober – leave the hassle to your slow cooker! Pro tip: Set the heat to low, when possible, for the best flavors. Beef prepared in a slow cooker should be cooked to 160 degrees or until fork tender.
- Two important rules to slow cooking: Avoid over-crowding. Only fill the slow cooker halfway or 2/3 full with ingredients. Always preheat! Give the slow cooker 20 minutes to warm up before adding ingredients.
- Add flavor to your beef by browning it in a skillet before adding to the slow cooker! This adds a deep, caramelized flavor.
- Use large, tough cuts of beef, like chuck roasts, for slow cooking! The low-temperature, slow-cooking process allows the fat to break down, resulting in a tender, flavorful meal.
Storage Instructions
- Store the leftover brisket in an airtight container for up to 4 days. To reheat you can heat in a skillet or int he oven.
- To freeze let the beef cool completely and then freezer in a freezer safe container or ziplock for up to 3 months.
More Beef Recipes
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Slow Cooker Asian Beef Brisket
Ingredients
- 3 to 4 pounds beef brisket
- 1 teaspoon salt
- 1/2 teaspoon 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 the lettuce wraps:
- 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
Instructions
- 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.
Notes
- I like to leave the fat on the brisket when I slow cooker it because it helps to create a more tender piece of meat. Once the brisket is cooked you will want to pull the fat out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
