Easy Slow Cooker Thai Beef Brisket with Pineapple Relish
Tender slow cooker Thai beef brisket infused with garlic, soy sauce, white wine, and lemongrass, then topped with a bright fresh pineapple relish. This easy crockpot brisket is rich, flavorful, and perfect served over rice for a cozy family dinner.
- Prep Time: 20 MINS
- Cook Time: 8 HOURS
- Total Time: 8 hours 20 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: THAI INSPIRED
- Diet: Gluten Free
Ingredients
For the Brisket
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2 pounds beef brisket, trimmed
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Salt and freshly ground black pepper
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2 tablespoons olive oil
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1 large yellow onion, chopped
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1 carrot, chopped
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5 cloves garlic, smashed
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1 stalk lemongrass, thinly sliced (optional)
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¼ cup dry white wine
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½ cup chicken or beef stock
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¼ cup soy sauce
For the Pineapple Relish
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1 cup finely diced fresh pineapple
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2 tablespoons finely diced red bell pepper
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1 tablespoon minced red onion
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1 teaspoon Thai sweet chili sauce
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1½ teaspoons fish sauce
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2 teaspoons soy sauce
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1 tablespoon minced fresh cilantro
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6 fresh mint leaves, minced
Instructions
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Season the brisket generously with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until deeply golden brown, about 8–10 minutes total. Transfer to a plate.
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Remove most of the fat from the pan. Add onion and carrot and sauté until softened, about 6 minutes. Stir in garlic and lemongrass and cook 1 minute more.
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Pour in white wine and scrape up browned bits. Add stock and soy sauce.
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Transfer everything to a slow cooker. Place brisket on top and pour juices over it.
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Cover and cook on LOW for 8 hours, turning halfway through if possible, until very tender.
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Remove brisket and let rest 10 minutes. Slice against the grain.
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For the relish, combine all relish ingredients in a bowl and stir gently.
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Serve brisket over rice with spoonfuls of braising liquid and top with fresh pineapple relish.
Notes
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Always slice brisket against the grain for maximum tenderness.
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This recipe tastes even better the next day.
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Serve over jasmine rice or coconut rice.
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Store leftovers in the refrigerator up to 4 days.