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More Brisket BBQ – Asian Pulled Beef

All pulled beef looks the same, so I’m not going to give you a photo essay on that. Go here:
Pulled BBQ
But I do have a totally “Aunt Toby Sticks Her head in the Fridge and Sees What Comes Out” sort of BBQ. We had guests coming on Friday night. I also had to go to physical therapy (it’s going very well, thank you very much; I can put my left hand in my left back pocket), so I hauled out the slow cooker, the defrosted brisket (trimmed and cut into two big pieces), and poured in the following:

1 Can of low sodium beef broth
3-4 slices of sushi ginger (I had a jar of this in the fridge – I’ve also used this on top of fish when I’ve put it in to bake – really nice). If you have fresh ginger, I’m sure a couple of slices of that would work as well.
1/3 cup of light soy sauce
1/3 cup of cider vinegar
1/4 cup of honey or dark brown sugar

Put on high for one hour; then turn down to low for 6-8 hours. Remove from slow cooker and shred with two forks.
In the slow cooker, add half a bottle of ketchup and stir. Add back the shredded beef, stir up the meat and sauce to combine. Put on high for 20 minutes to heat through

Serve with crunchy sandwich rolls and cole slaw or Claremont Salad


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