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Asian Gingered Brisket
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 267.6
Total Carbs 6.9 g
Dietary Fiber 0.1 g
Sugars 2.8 g
Total Fat 11.4 g
Saturated Fat 4.0 g
Unsaturated Fat 0.4 g
Potassium 527.9 mg
Protein 32.3 g
Sodium 467.1 mg
Dietary Exchanges
, 4 1/2 Meat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  whole lean beef brisket
9 oz  canned large mushrooms
2 tbsp  quick cooking tapioca
0 1/4 cup  hoisin sauce
0 1/4 cup  cold water
2 tbsp  low sodium soy sauce
2 tbsp  cooking sherry
1 tbsp  fresh ginger root
0 1/2 tsp  garlic powder
1 pinch  hot red pepper flakes
0 1/2 cup  fresh chopped green onion
1 cup  cooked long grain brown rice
  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).

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