Spray 5-6 quart slow cooker with cooking spray. Arrange brisket pieces fat side up. Add remaining ingredients in order- except tapioca and noodles. Before adding the tomatoes, use a Bullet type mixer or blender to "crush" the tomatoes and tomato paste similar to crushed canned tomatoes. Also, using the same Bullet or blender- mix the packages of Herb Ox Beef with water hot from the tap before adding to the cooker. The stew is better if you use the wine for the lsa
Cover, cook on low for 6-7 hours.
Remove brisket from cooker and place fat side up on cutting board. If needed, scrape the fat from the brisket. Use forks to shred the beef.
Stir the tapioca into the liquid in the slow cooker. Return shredded brisket to the cooker.
Increase the heat to high, cover and cook 15 minutes longer. Should thicken. Serve over noodles cooker according to package.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 76 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 70.3mg||22 %|
|Sodium 99.8mg||3 %|
|Potassium 815mg||21 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 11.2g|
|Protein 24.8g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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