Source: dLife

A winning combination of sherry, ginger root, and hot red pepper makes this brisket a very favorable and tasty dish.

Servings

3 lb whole lean beef brisket
9 oz canned large mushrooms , drained
2 tbsp quick cooking tapioca
0.25 cup hoisin sauce
0.25 cup cold water
2 tbsp low sodium soy sauce
2 tbsp cooking sherry
1 tbsp fresh ginger root , grated
0.5 tsp garlic powder
1 pinch hot red pepper flakes
0.5 cup fresh chopped green onion , or sliced
1 cup cooked long grain brown rice (optional)

1 Remove any excess fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
2 Place meat in cooker. Add mushrooms and tapioca.
3 For sauce, combine in a small bowl hoisin sauce, water, soy sauce, dry sherrry, ginger, garlic powder, and crushed red pepper.
4 Pour over mixture in cooker.
5 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
6 Transfer meat and mushrooms to a serving platter. Skim fat from sauce, if necessary.
7 Spoon some of the sauce over meat and mushrooms and sprinkle with green onions.
8 Serve with hot cooked rice (optional).