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Trim away any fat and cut brisket into two inch thick slices. Season brisket on all sides generously with the above seasonings. Omit any you dont care for. Marinate overnight, covered, in the refrigerator in vermouth and vinegar. In heavy Dutch oven with tight fitting lid, brown brisket on all sides until golden brown all over. Add marinade and vegetables. Cover tightly and simmer slowly for 2 to 3 hours or until very tender. Skim off fat. (I put mine in the refrigerator in the pot and let the grease rise to the top; then just peel it off). Serve piping hot over rice. If you have any left, the meat is delicious cold with either chow chow or sour cream and horseradish sauce. This can be prepared in advance and frozen without the taste changing. MARINATE OVERNIGHT From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 277 (48%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 226.2mg||70 %|
|Sodium 309.7mg||11 %|
|Potassium 1124.4mg||30 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 70.5g||101 %|
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Calories per serving: 579
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