Try this Braised Hanukkah Brisket recipe, or contribute your own.
Suggest a better description1) In a dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.
2) Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in mushrooms, water, tomato sauce, Worcestershire sauce and horseradish.
3) Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2 1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.
4) Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 77 | ||
Calories from Fat: 25 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.4mg | 20 % | |
Potassium 513.6mg | 14 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 9.3g | ||
Protein 2.4g | 3 % | |
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: 77
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