* Sacramento tomato juice is the best but you can use a substitute. Usually I use both the top and bottom of my roasting pan cooking on top of the stove. 1. Brown he brisket in the roasting pans, on both sides, searing the meat. When browned, lower flame and cook meat, covered with foil, for 1 1/2 hours. 2. Slice meat into thin slices and return to the pans. Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic. 3. Cover and cook 1 1/2 more hours or until vegetables are soft and ready to serve. Posted to EAT-L Digest 05 Aug 96 Date: Wed, 7 Aug 1996 17:02:41 -0400 From: Garry Howard
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 250.1mg||7 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13.2g|
|Protein 1.9g||3 %|
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Calories per serving: 69
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