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Suggest a better description1. Pre-heat overn to 350 degrees. 2. Coat brisket with potato starch, kosher salt and pepper to taste. 3. Melt margarine in dutch oven and brown brisket. When browned, remove brisket and brown vegetables with garlic, bay leaves, thyme and additional salt and pepper. Remove vegetables and deglaze pan with wine. 4. Return all browned items along with the dried fruit to the dutch oven. Add approximately 2 cups of water. 5. Roast for 2 1/2 hours covered. Uncover and roast for an additional 1 1/2-2 1/2 hours or until meat is very tender. You may have to add more water as it evaporates. This can be made a day ahead. The meat slices much nicer when cold then warm gently in a low temp. oven. Gravy: Take fruit and veggie out of liquid and whiz 1/2 the amount of the veggie and fruit with the liquid. Place the remaining fruit and veggies on brisket. Posted to EAT-L Digest by Marie Whitman
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Serving Size: 1 Serving (6076g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3240 | ||
Calories from Fat: 864 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96g | 128 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 44.4g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1274.7mg | 44 % | |
Potassium 8607.6mg | 227 % | |
Total Carbohydrate 635.1g | 187 % | |
Dietary Fiber 70g | 280 % | |
Sugars, other 565.1g | ||
Protein 26.7g | 38 % | |
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: 3240
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