Serves 8 or more.
Ingredients
2-1/2 to 3 pounds beef brisket, trimmed of most fat
1/2 tsp each: kosher salt and fresh black pepper
1 tsp vegetable, canola or rice bran oil
1 large onion, cut in half and thinly sliced
1 tsp chopped garlic (2 cloves)
1/2 tsp grated fresh ginger root
3/4 cup hoisin sauce
1/4 cup rice vinegar
Shredded radishes, carrots or cucumbers, for garnish (optional)
Directions
In a frying pan, heat the oil. Cut the brisket into fourths, and season each piece with salt and pepper. When the oil is hot, brown the meat on all sides. (Note: if you have a Ninja cooker or other CrockPot with a stove-top insert, you can brown the meat right in the cooker, then proceed with the recipe.)
Place the pieces of meat in a 5- or 6-quart slow cooker.
In the frying pan, cook the onion, garlic and ginger for 1 minute, then add those to the slow cooker.
Pour in the hoisin sauce and rice vinegar, and turn the pieces of brisket to coat the meat.
Cook on LOW for 8 hours, until the meat is quite tender. Remove the meat to a platter, and shred with two forks. Return the shredded meat to the cooker, and toss with the sauce and onions.
Serve hot, at room temperature, or cold. Try this in a sandwich with cole slaw or thinly sliced raw or pickled vegetables. Can be made ahead and frozen.