February 27, 2012

Ginger Five Spice Brisket Sliders

3 1/2 lb brisket
1 onion, very thinly sliced
1 quart beef stock
1/3 cup soy sauce
1/4 cup dark brown sugar
2 carrots, halved
6 whole cloves garlic
1 1/2 inch knob ginger
1 teaspoon five spice powder
1 teaspoon sesame oil
I bunch green onion, chopped

Place the brisket, onion, stock, soy sauce, sugar, carrots, garlic cloves and ginger into a large pot with a tight fitting lid. The brisket should be totally submerged. If not, add water until the brisket is covered. Cook over medium-low heat for about 3 hours or until the brisket is easily flaked with a fork and very tender. Remove the brisket, onion and garlic. Slice the meat. Mash the garlic. Toss the garlic with the meat and onion. Stir in 5 spice powder, sesame oil; adding a bit of the braising liquid as needed to moisture. Divide among slider rolls and top with green onion.

My thoughts:
These were amazingly simple, yet delicious sliders. I love making brisket in the slow cooker because it keeps it moist and I don't have to worry about water evaporating or watching something on the stove but there is something to be said about the stove top method. It is quicker, and if you have a heavy pot, it is nearly foolproof. This dish comes out just as lean because you are discarding the majority of the braising liquid. The somewhat nontraditional ginger-five spice-soy sauce combination really permeate the meat and infuse every bite with flavor.