Slow cooker shredded beef in peanut sauce with cilantro and lime

When the weather heats up, my little kitchen does, too. One way to beat the heat is by using the slow cooker. No need to turn on the stove, or stand over it to stir-fry or sauté. In fact, no need to pay any attention at all for most of the day, save a few minutes of prep, and a few minutes of shredding at the end of the cooking. You can spend the rest of the day at the beach, in the pool, or reading a book.

I love one-dish meals, and I love beef brisket (you might have guessed that by now), so you know how much I love this slow cooker shredded beef brisket that's salty, tangy, with a little bit of a kick and a lot of cilantro in it and on top. I'm not a huge fan of cilantro (I'm one of those cilantro-tastes-like-soap people), but in this recipe, it's a must. Served over a bowl of steamed brown rice, with a generous squeeze of fresh lime juice at the end, the shredded beef will feel right at home in warmer weather, as the flavors transport your taste buds to Southeast Asia, without ever leaving your kitchen.

Slow cooker shredded beef in peanut sauce with cilantro and lime {can be gluten-free}

From the pantry, you'll need: peanut butter, reduced-sodium soy sauce, dark soy sauce, sesame oil, limes, coriander, red pepper flakes, fresh black pepper, brown rice.

Adapted from this recipe on Taste of Home. Serves 6-8.

Ingredients

2 lbs flat-cut beef brisket
1/2 cup chunky peanut butter
1/3 cup reduced-sodium soy sauce (use gluten-free if needed)
1 Tbsp dark soy sauce (use gluten-free if needed)
2 tsp sesame oil
Juice of 2 limes, divided
1/4 tsp coriander
1/2 tsp garlic powder
1/2 tsp red pepper flakes, or more to taste (I use 1 tsp)
1 tsp black pepper
1 cup roughly chopped fresh cilantro
1 scallion, minced
Cooked brown rice, for serving

Directions

Cut the brisket into four pieces. If you are using a 6-quart Ninja Cooking System or other slow cooker that lets you brown right in insert, brown the meat over high heat until all sides are seared. Or, do this is in a nonstick frying pan, and transfer the browned meat to a 5- or 6-quart slow cooker.

In a large measuring cup, whisk together the peanut butter, soy sauces, sesame oil, juice of 1 lime, coriander, garlic powder, red pepper flakes and black pepper. Pour this mixture over the meat.

Cook on LOW for 9 hours, until the meat is tender enough to shred.

Remove the meat from the slow cooker into a large mixing bowl. Using two forks, shred the meat. Then, return it to the cooker and toss well with the liquid in the cooker.

Stir in the cilantro and half the remaining lime juice. If desired, thicken the mixture with a slurry made with 1 tablespoon of cornstarch mixed with 1/4 cup of water (I didn't do this).

Serve hot, over rice. Garnish individual bowls with scallions, additional cilantro and remaining lime juice.

[Printer-friendly recipe.]

More slow cooker beef dishes:
Slow cooker chipotle beef enchiladas, from The Perfect Pantry
Pakistani "old clothes" beef nihari, from The Perfect Pantry
Slow cooker green chile shredded beef cabbage bowl with avocado salsa, from Kalyn's Kitchen
Crock pot Italian beef sandwiches, from Iowa Girl Eats

Slow cooker shredded beef in peanut sauce with cilantro and lime {can be gluten-free}

From the pantry, you'll need: peanut butter, reduced-sodium soy sauce, dark soy sauce, sesame oil, limes, coriander, red pepper flakes, fresh black pepper, brown rice.

Adapted from this recipe on Taste of Home. Serves 6-8.

Ingredients

2 lbs flat-cut beef brisket
1/2 cup chunky peanut butter
1/3 cup reduced-sodium soy sauce (use gluten-free if needed)
1 Tbsp dark soy sauce (use gluten-free if needed)
2 tsp sesame oil
Juice of 2 limes, divided
1/4 tsp coriander
1/2 tsp garlic powder
1/2 tsp red pepper flakes, or more to taste (I use 1 tsp)
1 tsp black pepper
1 cup roughly chopped fresh cilantro
1 scallion, minced
Cooked brown rice, for serving

Directions

Cut the brisket into four pieces. If you are using a 6-quart Ninja Cooking System or other slow cooker that lets you brown right in insert, brown the meat over high heat until all sides are seared. Or, do this is in a nonstick frying pan, and transfer the browned meat to a 5- or 6-quart slow cooker.

In a large measuring cup, whisk together the peanut butter, soy sauces, sesame oil, juice of 1 lime, coriander, garlic powder, red pepper flakes and black pepper. Pour this mixture over the meat.

Cook on LOW for 9 hours, until the meat is tender enough to shred.

Remove the meat from the slow cooker into a large mixing bowl. Using two forks, shred the meat. Then, return it to the cooker and toss well with the liquid in the cooker.

Stir in the cilantro and half the remaining lime juice. If desired, thicken the mixture with a slurry made with 1 tablespoon of cornstarch mixed with 1/4 cup of water (I didn't do this).

Serve hot, over rice. Garnish individual bowls with scallions, additional cilantro and remaining lime juice.

[Printer-friendly recipe.]

More slow cooker beef dishes:
Slow cooker chipotle beef enchiladas, from The Perfect Pantry
Pakistani "old clothes" beef nihari, from The Perfect Pantry
Slow cooker green chile shredded beef cabbage bowl with avocado salsa, from Kalyn's Kitchen
Crock pot Italian beef sandwiches, from Iowa Girl Eats

Comments

It concern's me that the outside of a crockpot gets so hot; therefore gives off heat in a hot kitchen in the hot weather; prevents me, among other reasons, from taking my crockpot to events. One could put it on a porch or similar if possible. Is there one that contains all the heat within?

Shirley, I'm not an expert on crockpots, but I can tell you that mine does not give off much heat at all, compared to the stove or oven. And there are insulated carriers you can buy that would let you bring a pot of this dish to an event -- so I hope you will!

I think everything about this sounds delicious. And of course, Extra cilantro for me!

Kalyn, you know if I say that cilantro is a must, it really makes a difference. I didn't add extra on top for my own, though!