pat's Recipe

Oriental Beef Brisket

Category: CROCKPOT

1 lb. baking potatoes, peeled and cut into 1-inch cubes
1 lb. sweet potatoes, peeled and cut into 1-inch cubes
1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed 1
/2 cup bottled hoisin sauce
1/2 cup bottled salsa
2 Tbsp. quick-cooking tapioca
2 cloves garlic, minced

Directions
1 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.
2 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.