Ingredients
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2 tbsp canola oil
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1 1/2 lb beef brisket
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ground black pepper, to taste
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1/2 cup teriyaki sauce with sesame seeds, garlic and onion
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3 tbsp tomato paste
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1/2 tsp ground ginger
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1/2 tsp garlic powder
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1 cup water
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1/4 tsp crushed red pepper flakes (optional)
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1 green onion, thinly sliced
Steps
1
In a large nonstick skillet, heat oil over medium-high heat. Season brisket with pepper to taste; add to skillet. Cook 3 minutes per side or until well-browned. Transfer to a 4-quart slow cooker.
2
In a small bowl, combine teriyaki sauce, tomato paste, ginger, garlic powder, water and (if desired) red pepper flakes. Pour over brisket in slow cooker. Cook, covered, on low 6–8 hours or until meat is fork-tender. Transfer to a platter.
3
Slice brisket against the grain into thin slices. Sprinkle with green onion (if desired), and serve with cooking liquid.
Tips
Serving Suggestion: Serve with cooked noodles and steamed snap peas.
