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Fragrant Soy and Ginger Beef with Green Onions & Cabbage

Source of Recipe


Kathy Casey






List of Ingredients



• 1 Tbsp vegetable oil
  
• 2-1/2 lbs. beef brisket roast *
  
• 2 slices fresh ginger root
  
• 3 cloves garlic
  
• 1 star anise pod
  
• 1/4 tsp ground cinnamon
  
• 1/4 cup brown sugar
  
• 1/2 cup soy sauce
  
• 1 Tbsp rice wine vinegar
  
• 1/4 tsp red chili flakes
  
• 1 yellow onion, peeled and cut in 6 wedges
  
• 1 very small head green cabbage, cut in 6 wedges
  
• 1 bunch green onions, ends trimmed off, cut in 2-inch pieces
  
• 2 Tbsp cornstarch
  






Instructions



1. Heat oil in a large saute pan over high heat. Place beef in pan, fat side down, and brown the first side. Turn over and brown the other side. Transfer beef to a non-corrosive bowl or baking dish.
   
   
2. In a medium bowl, whisk together the ginger, garlic, star anise, cinnamon, brown sugar, soy sauce, vinegar and chili flakes. Pour over the meat, turning to coat. Cover and refrigerate overnight.
   
   
3. The next day, remove the meat from the dish and place in the bottom of the slow cooker (reserve marinade). Next, layer in the onion wedges, then the cabbage and green onions. (You may need to push down the cabbage a bit to make it fit.)
   
   
4. Whisk the cornstarch into the reserved marinade until blended, then pour over the top. Cover tightly with the lid and set to cook on HIGH. Cook, undisturbed, for about 8 to 9 hours.
   
   To serve: Remove the cabbage and onions to a platter and the meat to a cutting board. Slice the meat against the grain and place on the platter. Spoon the sauce over the meat and vegetables.
   
   Makes 6 servings.
   
   






Final Comments


* For slow cookers, the USDA recommends cutting large pieces of meat into smaller pieces because it could take too long to reach a safe cooking temperature. Thinner briskets can be cut in half.