1. Place the brisket in a deep kettle and add cold water to just cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the heat and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe.
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 310 (44%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 122.5mg||38 %|
|Sodium 2854.5mg||98 %|
|Potassium 2077.3mg||55 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 44.6g|
|Protein 40.4g||58 %|
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Calories per serving: 701
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