SLOW COOKER KOREAN CHILI BEEF BRISKET ENJOY DAN:

                 SLOW COOKER KOREAN CHILI BEEF BRISKET by CHEF DAN:

Serves 10-12

INGREDIENTS:

4-5- pound beef brisket, cut into 4 pieces

1 tablespoon red chili flakes

1 tablespoon Korean gochugaru

1 tablespoon smoked paprika

2 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

1 thumb-size fresh ginger, grated

2 cups red wine

1/2-teaspoon liquid smoke

1/4-cup Korean gochujang chili paste

2 tablespoons EACH ketchup, soy sauce, Worcestershire sauce and brown sugar

2 teaspoons EACH fish sauce, and sesame oil 3 cups beef broth

DIRECTIONS:

1.    Rub beef with red chili flakes and next4 ingredients.

2.    Press mixture into both sides of the brisket and refrigerate overnight.

3.    Add oil to a skillet over medium-high heat and when sizzling.

4.    Add brisket sear for several minutes on each side until lightly brown (5-7 minutes.

5.    Transfer to a plate.

6.    Add onion to skillet and sauté for 4 minutes, add garlic and ginger and sauté 1 minute.

7.    Add onion mixture to the crock pot and place the brisket on top.

8.    Add all remaining ingredients.

9.    Cook on high for 5-6 hours cook on low for 8-10 hours.

10. With 1 hour remaining, remove meat from crock pot, let rest 10 minutes.

11. Cut into thin slices and return to cook pot.

ENJOY DAN:                                                       SLOW THE FORK DOWN!!