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Suggest a better descriptionSource: Waverley CC
* Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
* Place everything but the soda (or ginger ale), olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda (or ginger ale) and olive oil.
* Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
* The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
* Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
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Serving Size: 1 Serving (1574g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1045 | ||
Calories from Fat: 291 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3428.9mg | 118 % | |
Potassium 6173.6mg | 162 % | |
Total Carbohydrate 159.7g | 47 % | |
Dietary Fiber 18.4g | 74 % | |
Sugars, other 141.3g | ||
Protein 33.4g | 48 % | |
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: 1045
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