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Suggest a better descriptionPreheat oven to 325F. Season brisket well with Lawrys seasoning. Sprinkle brisket with the brown sugar and red wine. Frost with the chili sauce, and with the back of a large spoon, rub everything into the meat. Bake uncovered until semi-tender. Cover and roast until done. In cooking a brisket, the total time could vary from 1 1/2 to 3 hours. You must test from time to time. Remove meat from gravy and cool. Allow gravy to cool. Skim fat. Add water to dilute as gravy will be a little strong. Heat and serve. This may be made in advance from frozen. Slice, add gravy, cover with plastic wrap, and then aluminum foil. When ready to serve, remove plastic wrap, cover again with aluminum foil, and heat in conventional oven at 325F. Yield: 10 to 12 servings. From: Grandma Doralee Patinkins Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X. NOTES : This is another version of a traditional favorite. The apricots, onions, and wine give the brisket a superb flavor. A real winner! Recipe by: Grandma Doralee Patinkins Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb 06, 1998
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 37 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 69.8mg | 2 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.3g | ||
Protein 0.1g | 0 % | |
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: 37
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