If there were a contest for Brisket Queen, I'd toss my tongs into the ring. I've shared so many beef brisket recipes with you, starting with my grandmother's brisket, barbecue brisket, Mediterranean brisket, apple cider brisket, hoisin brisket, Pakistani brisket, and Southwestern brisket, that I deserve the title and a sparkly little crown. Just when I thought I'd done it all, however, I remembered this spicy Asian brisket, with soy sauce, ginger, garlic, and chili paste. I make it in the slow cooker, using my new method of cutting the meat into quarters and browning the edges (more pieces, more edges, more wonderful chewy bits when you shred the meat). This is a super-simple, slightly salty, slightly spicy brisket, perfect served on a rice bowl with any steamed vegetables. Crunchy snow peas provide a nice contrast; broccoli, bok choy, or green beans are good, too. If you have a sweet tooth, you can add a spoonful of brown sugar near the end of the cooking. There's sugar in dark soy sauce, and that's plenty for me, but you can (and should) adjust to your own taste.
Slow cooker spicy shredded beef with soy, ginger and garlic
From the pantry, you'll need: chili paste with garlic, reduced-sodium soy sauce, ginger root, garlic, dark soy sauce.
4 lbs flat-cut beef brisket (2 2-lb pieces, each cut into quarters: 8 pieces total)
Kosher salt and fresh black pepper
1 Tbsp chili paste with garlic
1/4 cup reduced-sodium soy sauce
1/4 cup dark soy sauce
2 thin slices of ginger root
2 cloves garlic, peeled and sliced
2 large scallions, root end trimmed, cut into large pieces to fit the slow cooker
1/4 cup water
Note: I use my 6-quart Ninja Cooking System slow cooker so I can brown the meat right in the cooker. If you have a cooker with a stovetop-safe insert, you can make this entire recipe in the cooker.
Lightly salt and pepper the pieces of brisket on both sides. In a large nonstick frying pan, brown the meat on all sides (you won't need any oil).
Transfer the meat to a 5- or 6-quart slow cooker, and add the remaining ingredients.
Cook on LOW for 7-1/2 hours, or until the meat is tender. During the cook time, turn the meat 2-3 times.
In a bowl, shred the meat, and return it to the cooker to absorb a bit of the liquid.
Serve warm over rice or noodles, or cool completely and refrigerate or freeze.
More slow-cooker shredded meat recipes:
Slow cooker barbecue beef brisket
Slow cooker tandoori pulled chicken
Slow cooker coffee-chipotle pulled chicken roll-ups
Slow cooker sweet and smoky beef
Slow cooker sweet coffee flank steak nachos
Other recipes that use these pantry ingredients:
Ginger soy marinated flank steak, from In Jennie's Kitchen
Ginger beef, mushroom and kale stir-fry, from Gimme Some Oven
30-minute Mongolian beef, from Just a Taste
Korean cut short ribs with ginger-soy marinade, from White on Rice Couple
Asian turkey burgers with Sriracha mayonnaise, from Blue Kitchen
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