- 2 lbs beef brisket (I used beef chuck and it was fine)
- Salt and pepper
- 2 Tbsp olive oil
- 1 large yellow onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 5 cloves garlic, smashed
- 1 stalk lemongrass, bulb portion only, tough outer leaves removed and thinly sliced (optional)
- 1/4 C dry white wine
- 1/2 C chicken or beef stock
- 1/4 C soy sauce
- Pineapple relish for serving (this is a lot of work; can leave it out)
Season meat all over with salt and pepper. In a large frying pan over med-high heat, warm the oil. When oil is hot, add meat and sear, turning as needed until deep golden brown on all sides, about 10 minutes total. Transfer to a plate.
Pour off most of the fat and return to med-high heat. Add onion and carrot and saute until softened and lightly colored, about 6 minutes. Add garlic and lemongrass and cook for one min. Pour in wine and stir to dislodge any browned bits on the pan. Stir in stock, soy sauce and pepper. Transfer to slow cooker and place meat and any accumulated juices on top. Cover and cook on low for 8 hours, turning over halfway through if possible.
Pineapple relish: toss together 1 C canned or freshly diced pineapple, 2 Tbsp diced red bell pepper, 1 Tbsp minced red onion, 1 tsp Thai sweet chile sauce, 1 1/2 tsp asian fish sauce, 2 tsp soy sauce, 1 tsp minced fresh cilantro, and 6 minced fresh mint leaves.
William Sonoma