Slow Cooker Teriyaki Beef Brisket
We love egg noodles and I’m always looking for something good to put over them. We have made this more than once, this time it was good. Sometimes I tend to dry the meat out, so just watch your cooking time. Instead of buying an orange, I keep a bottle of orange zest in the pantry, it was found in the spice aisle. For as little as we use it, it is a great fill in.
- 2 to 2 ½ lb fresh beef brisket (not corned beef)
- ⅓ cup finely chopped onion
- ¾ cup teriyaki baste and glaze (from 12-oz bottle)
- 1 tablespoon grated orange peel
- 3 tablespoons water
- 2 tablespoons cornstarch
|Remove fat from beef. In 3 1/2- to 4-quart slow cooker, place beef. Top with onion. In small bowl, mix teriyaki glaze and orange peel; pour over beef and onion.
|Cover and cook on Low heat setting 8 to 10 hours.
|Remove beef from slow cooker; place on cutting board. Cover to keep warm.
|In small bowl, mix water and cornstarch; gradually stir into juices in slow cooker. Increase heat setting to High. Cover and cook about 15 minutes, stirring occasionally, until sauce has thickened. Cut beef across grain into thin slices. Serve sauce with beef.
Serves : 6
Source : Tablespoon.com
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