INGREDIENTS
- 2kg Brisket – 2 cm slices w/ excess fat trimmed
- 1 cup Ginger beer
- 1/3 cup Coconut sugar
- 1/3 cup Dark Soy
- 3 tbsp Korean bean paste
- 1 tbsp Korean chilli paste
- 2 tbsp Rice wine vinegar
- 1 tbsp tomato sauce
- 1 red apple - diced
- 1 onion - sliced
- 1 tbsp shredded ginger
- 5 garlic cloves – crushed
- Salt
DIRECTIONS
- Turn the Kambrook Slow Cooker to LOW.
- Heat a large fry pan until quite hot. Season the beef with a little salt, add a small amount of oil to the pan and brown the brisket well on both sides.
- Place all of the other ingredients into the slow cooker. Place the beef on top.
- Put the lid and place and leave for 8hrs.
- Remove the lid. Carefully remove the beef to a large plate.
- Use a ladle to skim any excess fat from the surface of the cooking sauce in the slow cooker bowl. Blend the cooking sauce (use a stick blender).
- Transfer the beef back to Slow Cooker with the sauce.
- Use two forks to shred the beef and incorporate the sauce. The end finished product should be soft shredded beef coated in a sticky, sweet and spicy sauce.
- Serve w/ coleslaw and soft tortillas for a great ‘help yourself’ style family meal.
Recipes created and shared by Adam.
Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.