THAI STYLE BRISKET FOR THE SLOW FOOD POTLUCK ENJOY DAN:

THAI STYLE BRISKET FOR THE SLOW COOK POTLUCK by CHEF DAN:

Serves 12

INGREDIENTS:

1 fresh beef brisket (5 pounds) cut in half

1 (19.5Oz) can Mae Ploy coconut milk

2 tablespoon yellow curry paste

3 tablespoon olive oil

1 cup chunky peanut butter

3/4-cup soy sauce

3 teaspoon sesame oil

1 tablespoon lemon juice

1 teaspoon EACH red pepper flakes, garlic powder, black pepper, and cumin

3 carrots, julienned

2 sweet potato, peeled and chunked

2 bell peppers, sliced

1/2-cup scallions, cut on the bias into 1/2-inch lengths

1 cups roasted peanuts

DIRECTIONS:

1.   Add 2 tablespoon oil in a skillet over medium-high heat, when sizzling.

2.   Add brisket and brown on both sides.

3.   Set aside.

4.   Combine carrots, and next 3 ingredients and place in the bottom of the crock pot.

5.   Place brisket in the crock pot over the vegetables.

6.   Combine peanut butter and next 7 ingredients and pour over the brisket.

7.   Mix coconut milk with curry paste and pour over the brisket.

8.   Cover and cook on low for about 9-10 hours.

9.   On a cutting board thinly slice meat across the grain.

10.                Place back into crockpot and serve with vegetables.

11.                Add dry roasted peanuts.

ENJOY DAN:                         SHARING LIFE LOVE AND FOOD!!