Thai-Style Brisket

• 1 fresh beef brisket (3 to 4 pounds), cut in half
• 3 tablespoons olive oil, divided
• 1 cup chunky peanut butter
• 2/3 cup soy sauce
• 4 teaspoons sesame oil
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 1 tablespoon cornstarch
• 1 cup water
• 1-1/4 cups julienned carrots
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1/2 cup chopped green onions
• 1 cup unsalted peanuts, optional
• Hot cooked rice

1. In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture.
3. Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.

fresh beef brisket, olive oil, chunky peanut butter, soy sauce, sesame oil, fresh cilantro, lemon juice, garlic, red pepper, pepper, cornstarch, water, carrots, sweet red pepper, green pepper, green onions, unsalted peanuts, rice

Taken from www.tasteofhome.com/recipes/thai-style-brisket/ (may not work)