From a Pillsbury Slow Cooker booklet, favorite recipe of mine.
Spray 5-6 quart slow cooker with cooking spray. In cooker, arrange brisket pieces fat side up. Add remaining ingredients, except noodles and tapioca, in the order listed.
Cover, cook on Low for 8 to 9 hours.
Cook and drain noodles. Meanwhile remove brisket from cooker and place fat side up on cooking board. If needed, scrape fat from brisket and discard. Using 2 forks, shred the brisket.
Stir tapioca into liquid in cooker. Return the brisket to the cooker. Increase heat to High. Cover and cook about 15 minutes or until thickened. Serve over hot noodles.
I have tried changing this a bit and gone back to the original recipe each time. Not often this happens.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 306 | ||
Calories from Fat: 94 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 85.3mg | 26 % | |
Sodium 260.5mg | 9 % | |
Potassium 1011.6mg | 27 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 15.8g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database 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: 306
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