Oriental Beef Brisket
pound baking potatoes, peeled and cut into 1-inch cubes
pound sweet potatoes, peeled and cut into 1-inch cubes
3 pound fresh beef brisket, fat trimmed
cup bottled hoisin sauce
cup bottled salsa
tablespoons quick-cooking tapioca
cloves garlic, minced
- In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.
- Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef. Makes 8 servings.
Nutrition Facts(Oriental Beef Brisket)
- Per serving:
- 344 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 5 g monounsatured fat),
- 103 mg chol.,
- 382 mg sodium,
- 22 g carb.,
- 2 g fiber,
- 7 g sugar,
- 38 g pro.
- Percent Daily Values are based on a 2,000 calorie diet