Note: If you buy regular already made corned beef, have the deli man slice it thickly. Better yet, buy a fresh pickled brisket that you have to cook. My friend does hers in the pressure cooker; I just cook it in a pot and change the water once to cut down on some of the salt. To cut the fat down, I buy only the lean first cut. Bring to boil above ingredients and simmer til blended. After brisket is cooled and sliced, lay in pan and pour sauce over all. Bake at 350 at least 1/2 hour til sauce is thick and clinging to the meat. Posted to JEWISH-FOOD digest V97 #332 by Mindi
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|Serving Size: 1 Serving (1786g)|
|Recipe Makes: 1|
|Calories from Fat: 2653 (65%)|
|Amt Per Serving||% DV|
|Total Fat 294.8g||393 %|
|Saturated Fat 81.5g||408 %|
|Monounsaturated Fat 142.1g|
|Polyunsanturated Fat 34.9g|
|Cholesterol 734.8mg||226 %|
|Sodium 19660mg||678 %|
|Potassium 4823.6mg||127 %|
|Total Carbohydrate 150.5g||44 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 149g|
|Protein 204g||291 %|
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Calories per serving: 4087
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