Recipes from David Rosengartens _Taste_ for the week of 3/10/97 Place all ingredients except garlic, brisket and "steamer pot" ingredients in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cov er with a plate and weight for 3 weeks, turning after 1 1/2 weeks. Add spices to steamer pot. Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender. Suggested Wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (8282g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 49 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 114052.2mg||3933 %|
|Potassium 1202mg||32 %|
|Total Carbohydrate 369.2g||109 %|
|Dietary Fiber 26.4g||106 %|
|Sugars, other 342.9g|
|Protein 11.5g||16 %|
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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: 1494
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