Brisket – Five-Spice Style

This is one of the quintet of brisket recipes that you can make out of a basic recipe. They are:

Home-Style Stew
Texas Chili;
Italian Ragu;

1 beef brisket, approximately 3 pounds
1 teaspoon Chinese five-spice powder
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1 large onion, chopped
4 cloves garlic, chopped
1 can (10.5 ounces) stewed tomatoes
1 can (14.5 ounces) beef broth
¼ cup rice vinegar
1 can chopped water chestnuts
2 scallions, chopped

cooked rice
chopped scallions for topping

In a small bowl, combine five-spice powder, hoisin sauce and soy sauce; rub mixture on brisket. Scatter onion and garlic over the top of meat. Add tomatoes, broth, and vinegar. Cover and cook 6 hours on high or 9 hours on low. Remove meat to a platter to cool. Add water chestnuts and scallions to the crockpot, to cook while the meat cools. When cool enough to handle, slice or shred meat and stir into sauce in crockpot. Serve over rice with extra chopped scallions on top.


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