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Suggest a better description1- Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done. 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches. Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 18:45:00 -0500 From: Chris & Karen
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 604 | ||
Calories from Fat: 390 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 154.2mg | 47 % | |
Sodium 163.2mg | 6 % | |
Potassium 873.7mg | 23 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 4.2g | ||
Protein 43.8g | 63 % | |
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: 604
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