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Oriental Beef Brisket

  • Cook Time: 10 hours on low; 5 hours on high
  • Servings: 8
  • Course: Main Dish

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  • 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


Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

Place baking potatoes and sweet potatoes in slow cooker. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.

Step 3

Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours.

Step 4

Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef.

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