Name: Easy Slow Cooker Thai Beef Brisket with Pineapple Relish
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: THAI INSPIRED
Ingredients: 2 pounds beef brisket, trimmed; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 large yellow onion, chopped; 1 carrot, chopped; 5 cloves garlic, smashed; 1 stalk lemongrass, thinly sliced (optional); ¼ cup dry white wine; ½ cup chicken or beef stock; ¼ cup soy sauce; 1 cup finely diced fresh pineapple; 2 tablespoons finely diced red bell pepper; 1 tablespoon minced red onion; 1 teaspoon Thai sweet chili sauce; 1½ teaspoons fish sauce; 2 teaspoons soy sauce; 1 tablespoon minced fresh cilantro; 6 fresh mint leaves, minced

Description

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.

Ingredients

Scale

For the Brisket

2 pounds beef brisket, trimmed
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
1 carrot, chopped
5 cloves garlic, smashed
1 stalk lemongrass, thinly sliced (optional)
¼ cup dry white wine
½ cup chicken or beef stock
¼ cup soy sauce

For the Pineapple Relish

1 cup finely diced fresh pineapple
2 tablespoons finely diced red bell pepper
1 tablespoon minced red onion
1 teaspoon Thai sweet chili sauce
1½ teaspoons fish sauce
2 teaspoons soy sauce
1 tablespoon minced fresh cilantro
6 fresh mint leaves, minced

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Instructions

Season the brisket generously with salt and pepper.
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.
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.
Pour in white wine and scrape up browned bits. Add stock and soy sauce.
Transfer everything to a slow cooker. Place brisket on top and pour juices over it.
Cover and cook on LOW for 8 hours, turning halfway through if possible, until very tender.
Remove brisket and let rest 10 minutes. Slice against the grain.
For the relish, combine all relish ingredients in a bowl and stir gently.
Serve brisket over rice with spoonfuls of braising liquid and top with fresh pineapple relish.

Notes

Always slice brisket against the grain for maximum tenderness.
This recipe tastes even better the next day.
Serve over jasmine rice or coconut rice.
Store leftovers in the refrigerator up to 4 days.

Prep Time: 20 MINS
Cook Time: 8 HOURS
Category: Dinner
Method: SLOW COOKER
Cuisine: THAI INSPIRED