Ingredients for Asian Beef Brisket Crock Pot
- baking potatoes
- sweet potatoes
- 3-4 lbs beef brisket
- 1/2 cup hoisin sauce
- 1 cup salsa
- 1/4 cup quick-cooking tapioca
- 2 cloves garlic, minced
- 2 lbs Yukon Gold potatoes
- 1/4 cup tapioca starch
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How to Make Asian Beef Brisket Crock Pot
- Peel and chop 2 lbs of Yukon Gold potatoes into 1-inch cubes.
- Place potatoes in the bottom of a 5-6 quart slow cooker.
- Place a 3-4 lb beef brisket on top of the potatoes.
- In a medium bowl, whisk together: 1/2 cup hoisin sauce, 1 cup salsa, 1/4 cup tapioca starch, and 2 cloves minced garlic.
- Pour the sauce evenly over the beef brisket.
- Cover and cook on low for 10 hours or on high for 5-5.5 hours, or until the beef is fork-tender.
- Carefully remove the beef brisket from the slow cooker and let it rest on a cutting board for 10 minutes.
- Slice the beef brisket against the grain into 1/4-inch thick slices.
- Serve the sliced beef brisket over the potatoes, generously spooning the cooking liquid over the meat and potatoes.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
42g
Fat
26g
Carbs
11g
