Crock Pot Chinese Brisket

A crockpot variation of my Chinese Pot Roast. "Cooking" time includes marinating time, since that's unattended.

• Ready In: 12 hrs 10 mins
• Serves: 8

Ingredients

• 2  teaspoons garlic powder
• 1  teaspoon kosher salt
• 1  tablespoon ground black pepper
• 1  teaspoon mustard powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground allspice
• 1  teaspoon ground ginger
• 1  tablespoon  vegetable oil
• 3⁄4 cup soy sauce
• 3  tablespoons  rice wine vinegar
• 3  tablespoons  shaoxing wine or 3  tablespoons dry sherry
• 1⁄4 cup honey
• 3  lbs  flat-cut beef brisket (fresh, not corned beef)
• 2  tablespoons cornstarch
• 1⁄4 cup cold water

Directions

1. In a large zip top bag, combine garlic powder, salt, pepper, mustard powder, cinnamon, cloves, allspice, ground ginger, oil, soy sauce, rice wine vinegar, shaoxing wine and honey. Add brisket. Press out as much air as possible, seal tightly, and refrigerate 6-8 hours, turning occasionally.
2. Place brisket in slow cooker, and empty marinade over it. Cook on low 6-8 hours.
3. Remove brisket to a plate, tent with foil and let rest 10 minutes. Meanwhile, skim off as much fat as possible from juices in slow cooker. Turn slow cooker up to high. Dissolve cornstarch in cold water, and drizzle into defatted juices. Stir until thickened.
4. Slice brisket thinly, across the grain. Serve with gravy.