It's easy, and kids love it.
1. place brisket fatty side up in a pan.
2. coat both sides with the onion soup mix
3. pour chili sauce on top
4. place onion on top
5. pour three cups of water in the dish, around the brisket. use less for smaller pieces - don't drown it.
6. cover very, very tightly with tin foil. then cover again, so you have a double layer.
7. cook for three hours at 350 degrees.
8. remove and place meat on the cutting board.
9. cut the meat against the grain. remove excess fat.
10. put meat back in the pan.
11. cook for another hour
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 114 | ||
Calories from Fat: 1 (1%) | ||
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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 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3132.1mg | 108 % | |
Potassium 281.2mg | 7 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 22.8g | ||
Protein 2.9g | 4 % | |
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: 114
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