Serves 8-10.
Ingredients
4 lbs flat-cut beef brisket (2 2-lb pieces, each cut into quarters: 8 pieces total)
Kosher salt and fresh black pepper
1 Tbsp chili paste with garlic
1/4 cup reduced-sodium soy sauce
1/4 cup dark soy sauce
2 thin slices of ginger root
2 cloves garlic, peeled and sliced
2 large scallions, root end trimmed, cut into large pieces to fit the slow cooker
1/4 cup water
Directions
Note: I use my 6-quart Ninja Cooking System slow cooker so I can brown the meat right in the cooker. If you have a cooker with a stovetop-safe insert, you can make this entire recipe in the cooker.
Lightly salt and pepper the pieces of brisket. In a large nonstick frying pan, brown the meat on all sides (you won't need any oil).
Transfer the meat to a 5- or 6-quart slow cooker, and add the remaining ingredients.
Cook on LOW for 7-1/2 hours, or until the meat is tender. During the cook time, turn the meat 2-3 times.
In a bowl, shred the meat, and return it to the cooker to absorb a bit of the liquid.
Serve warm over rice or noodles, or cool completely and refrigerate or freeze.