Savory Slow-Cooked Chinese Brisket Delight
Experience the rich and aromatic flavors of this Savory Slow-Cooked Chinese Brisket Delight. Tender flat-cut beef brisket is marinated in a harmonious blend of spices, soy sauce, honey, and fragrant Shaoxing wine, then slow-cooked to perfection in your crock pot. The long, unattended cooking time breaks down the meat into succulent, melt-in-your-mouth goodness. This dish is perfect for family gatherings or a cozy dinner, and is best served with the luscious, thickened gravy over rice or noodles.
N/A
Servings
400
Calories
16
Ingredients
Ingredients
garlic powder
2 (teaspoons)
kosher salt
1 (teaspoon)
ground black pepper
1 (tablespoon)
mustard powder
1 (teaspoon)
ground cinnamon
1/2 (teaspoon)
ground cloves
1/8 (teaspoon)
ground allspice
1/8 (teaspoon)
ground ginger
1 (teaspoon)
vegetable oil
1 (tablespoon)
soy sauce
3/4 (cup)
rice wine vinegar
3 (tablespoons)
Shaoxing wine or dry sherry
3 (tablespoons)
honey
1/4 (cup)
flat-cut beef brisket
3 (lbs (fresh, not corned beef))
cornstarch
2 (tablespoons)
cold water
1/4 (cup)
Instructions
1
In a large zip-top bag, combine garlic powder, kosher salt, ground black pepper, mustard powder, ground cinnamon, ground cloves, ground allspice, and ground ginger. Add vegetable oil, soy sauce, rice wine vinegar, Shaoxing wine, and honey. Mix well to create a marinade.
2
Add the fresh brisket to the marinade, ensuring it is evenly coated. Remove as much air as possible from the bag, seal tightly, and refrigerate for 6-8 hours, turning occasionally to marinate thoroughly.
3
After marinating, transfer the brisket to the slow cooker. Pour the remaining marinade over the brisket.
4
Cook on low for 6-8 hours or until the brisket is fork-tender.
5
Once cooked, remove the brisket from the slow cooker and transfer it to a plate. Tent with foil to keep warm and let it rest for about 10 minutes.
6
Strain and skim off excess fat from the cooking juices in the slow cooker. Set the slow cooker to high.
7
In a small bowl, combine cornstarch and cold water, stirring until dissolved. Gradually drizzle this mixture into the defatted cooking juices, stirring until the gravy thickens.
8
Slice the rested brisket thinly, against the grain, and serve it drizzled with the thickened gravy.
Nutrition Information
22.5
Fat
18.75
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Slow-Cooked Chinese Brisket Delight?
It is a rich and aromatic beef dish featuring tender flat-cut brisket marinated in Chinese spices, soy sauce, honey, and Shaoxing wine, then slow-cooked until it melts in your mouth.
What type of beef should I use for this recipe?
The recipe specifically calls for 3 lbs of fresh flat-cut beef brisket. Do not use corned beef brisket for this particular dish.
Can I use corned beef instead of fresh brisket?
No, you should use fresh beef brisket. Corned beef is cured and will result in a completely different, overly salty flavor profile that does not match the Chinese spices.
How long does the brisket need to marinate?
For the best flavor, you should marinate the brisket in the refrigerator for 6 to 8 hours, turning the bag occasionally to ensure even coating.
What is the cooking time in the slow cooker?
The brisket should be cooked on the 'low' setting for 6 to 8 hours, or until it is fork-tender.
What can I substitute for Shaoxing wine?
If you cannot find Shaoxing wine, you can use dry sherry as a suitable substitute.
How do I thicken the sauce into gravy?
Mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Drizzle this mixture into the defatted cooking juices in the slow cooker while it is set to high, stirring until it thickens.
Why do I need to rest the brisket after cooking?
Resting the meat for about 10 minutes under foil allows the juices to redistribute, ensuring the meat remains moist when sliced.
What is the best way to slice the brisket?
The brisket should be sliced thinly and always against the grain to ensure the most tender bite.
How many calories are in a serving of this brisket?
Each serving contains approximately 400 calories.
What are the primary spices used in the marinade?
The marinade uses a blend of garlic powder, mustard powder, ground cinnamon, ground cloves, ground allspice, and ground ginger.
Is this recipe high in protein?
Yes, it contains 37.5 grams of protein per serving.
What is the fat content for this dish?
There are 22.5 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 18.75 grams of carbohydrates per serving.
What type of oil should I use?
The recipe recommends using 1 tablespoon of vegetable oil.
What should I serve with this Chinese brisket?
This dish is best served with the thickened gravy over a bed of rice or noodles.
Do I need to sear the meat before putting it in the slow cooker?
The instructions do not require searing; the flavor is built through the 6-8 hour marination process and long slow-cooking time.
What kind of vinegar is used?
The recipe calls for 3 tablespoons of rice wine vinegar.
Is the recipe sweet?
The recipe includes 1/4 cup of honey, which provides a subtle sweetness to balance the savory soy sauce and spices.
How many ingredients are required in total?
There are 16 ingredients in total, ranging from the beef itself to various spices and liquids for the marinade.
Can I cook this on high instead of low?
While you can, cooking brisket on low for 6-8 hours is recommended to properly break down the tough connective tissues for a 'melt-in-your-mouth' texture.
Should I remove the fat from the cooking juices?
Yes, for the best gravy, you should strain the juices and skim off the excess fat before adding the cornstarch slurry.
Is this a good recipe for meal prep?
Yes, brisket often tastes even better the next day as the flavors continue to develop, and it reheats well in the gravy.
What tags are associated with this recipe?
This recipe is tagged as brisket, slow cooker, chinese, beef, comfort food, marinated, tender, and crockpot recipe.
Does this recipe use fresh or ground ginger?
This recipe uses 1 teaspoon of ground ginger in the dry spice mix.
Is salt and pepper included in the marinade?
Yes, the marinade includes 1 teaspoon of kosher salt and 1 tablespoon of ground black pepper.
What is the consistency of the final dish?
The meat is succulent and fork-tender, served with a luscious, thickened savory gravy.
What equipment is needed?
You will need a large zip-top bag for marinating, a slow cooker (crock pot), a plate for resting the meat, and a small bowl for the cornstarch mixture.
Can I skip the marinating step?
It is not recommended to skip marinating, as the 6-8 hours allow the spices and Shaoxing wine to penetrate the thick cut of meat.
How much soy sauce is in the recipe?
The recipe uses 3/4 cup of soy sauce as a primary component of the marinade.