1. Whisk beef broth, hoisin sauce, 1/2 cup water, vinegar, five-spice powder and garlic powder in a small bowl. 2. Place celery and carrot strips in the bottom of a large slow cooker. 3. Add the brisket (slice in half if necessary to fit); season on all sides with salt and pepper. 4. Pour in beef broth mixture. 5. Cover and cook on high heat for 5 hours or on low for 9 to 10 hours. 6. Remove meat from cooking liquid to cutting board. 7. Cool slightly (meat should be tender). 8. Skim any fat off top of sauce in cooker and discard. 9. If necessary, increase heat to high and add bok choy to slow cooker. 10. Cook 15 minutes. 11. Meanwhile shred beef with two forks. 12. Add back to slow cooker. 13. Stir to coat with sauce and serve with soft sandwich buns or warmed flour tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
