Preheat oven 325
Trim excess fat of brisket (ok to have a little)
Season with salt, pepper and garlic powder.
Cook covered for 3 hours
Remove to cutting board and slice. Put into container and cover with some sauce.
Pour rest of sauce into another container.
Bring to room temperature next day and preheat oven to 350
Skim fat off meat and sauce. Cook meat about an hour and check (can add vegetables like parcooked baby carrots and small potatoes at this juncture). Keep cooking til browned and very tender. Can take top off for last 15 minutes to thicken sauce if needed. Watch to be sure it does not singe.
Alternate sauce: 1 can tomato bisque, 1 cup red wine, and 1 pkg dry onion or onion-mushroom sauce.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 226 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 210.9mg||65 %|
|Sodium 268.8mg||9 %|
|Potassium 1122.7mg||30 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 70.5g||101 %|
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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: 527
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