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Slow Cooker Mexican Shredded Beef
Ingredients:
1.1kg piece of beef brisket
1 teaspoon salt
2 cinnamon sticks
1 teaspoon pepper
4 star anise
2 teaspoons of garlic
1 tablespoon of hoisin sauce
3 tablespoons of honey
200ml of oyster sauce
1 teaspoon of chilli flakes
2 teaspoons of ginger
1 tablespoon of tamari sauce
Method:
1.1kg piece of beef brisket seasoned with salt & pepper & then seared before adding to my slow cooker. I then added 2 cinnamon sticks & 4 star anise to the slow cooker. Then mix together 2 teaspoons of garlic, 1 teaspoon of chilli flakes, 3 tablespoons of honey, 1 tablespoon of tamari sauce , 2 teaspoons of ginger,1 tablespoon of hoisin sauce & 200ml of oyster sauce & add to the slow cooker. Cook on low for about 8 hours. Taste the sauce after 7 hours & make any adjustments to suit your personal taste. Shred meat & add back to the sauce. I served it on thin hokkien noodles with a tablespoon of Asian chilli oil mixed through & some Pak Choi. Garnished with chilli & spring onion.
Question: That looks so good! I’ve never had brisket before. Does it just taste like steak(if that makes sense) or does it have a distinctive flavor/taste?
Answer: Sorry I’ve never tasted it on its own, I’ve always added different herbs spices and sauces. It’s not gamey if that’s what you mean.
