Coconut Lemongrass Braised Brisket

1.Heat the vegetable oil in a large skillet over medium-high heat.

2.Season the brisket generously with salt and black pepper on all sides.

3.Sear the brisket in the hot skillet for about 4-5 minutes per side, until browned. Remove from skillet and set aside.

4.In the same skillet, add the diced onion, garlic, and ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.

5.Add the smashed lemongrass, fish sauce, brown sugar, soy sauce, ground coriander, and ground cumin to the skillet. Stir well to combine and cook for another 2 minutes.

6.Pour in the coconut milk and beef broth, stirring to combine all ingredients.

7.Transfer the brisket to a slow cooker and pour the coconut milk mixture over it, ensuring the brisket is well-coated.

8.Cover the slow cooker and set it to low. Cook for 6-8 hours, or until the brisket is fork-tender and infused with flavors.

9.Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.

10.Serve the sliced brisket with a drizzle of the braising liquid, garnished with fresh cilantro and lime wedges.