This flavourful, coarse-grained cut of beef lends itself perfectly to braising. After several hours of gentle cooking, the brisket takes on all the scent and flavours of anise, cinnamon, ginger and garlic, and the muscular texture breaks down and tenderises into succulent, meaty, rich and warming mouthfuls, which are balanced out by the piquant watercress and lemon salad. Strain the red braising stock well once the brisket is cooked, freeze and use again and again.
See original recipe: https://www.goodfood.com.au/r...
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 480 | ||
Calories from Fat: 27 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1083.9mg | 37 % | |
Potassium 369.2mg | 10 % | |
Total Carbohydrate 116.7g | 34 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 115.1g | ||
Protein 2.1g | 3 % | |
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: 480
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