Easy slow-cooked teriyaki beef brisket recipe
Slow cooking of meats usually seems to require a lot of effort and money. This recipe, suitable for coeliac and lactose-free diets, is easy, perfect for Hanukkah, with teriyaki touch and appeals to all lovers of beef brisket. Learn how to cook it at home!
- 2 kg beef brisket
- 2 tablespoon cornstach
- 79 g onion
- 1 tablespoon orange zest
- 177 ml teriyaki
- 3 tablespoon water
Trim the fat from the beef.
In a slow cooker, place beef. Top with onion.
In a small bowl, mix teriyaki glaze and orange zest.
Pour over beef and onion.
Cover and simmer for 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 juices into slow cooker.
Increase heat setting to high. Cover and cook about 15 minutes, stirring occasionally, until sauce thickens.
Cut beef across the grain into thin slices.
Serve sauce with beef.