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Suggest a better description1. Place the brisket in a 3-quart casserole dish; add 3 cups water. Lay slices of onion over top; add garlic, bay leaves and black pepper. Cover and microwave on high power for 10 minutes. 2. Turn brisket over and cover again. Microwave on low for 70-80 minutes, turning meat every 25 minutes. 3. Add sliced potatoes and carrots to broth. Cut cabbage into 6 wedges and arrange in a circular design on top of meat. Add a dusting of Hungarian paprika to potatoes and cabbage if you prefer. 4. Cover and cook at high temperature for 25-30 minutes, rearranging vegetables after 15 minutes. Vegetables should be tender when done. Discard bay leaves and let stand a few minutes before serving. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 531 | ||
Calories from Fat: 357 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 142.9mg | 44 % | |
Sodium 3220.7mg | 111 % | |
Potassium 798.6mg | 21 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.5g | ||
Protein 39g | 56 % | |
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: 531
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