Kathy Freeman's Chili Bottle Brisket Recipe
1. Place large piece of foil (enough to completely wrap the meat) in roasting pan, place brisket on top of foil.
2. Mix remaining ingredients and pour over meat.
3. Fold over foil and wrap tightly. (without the carrots or mushrooms)
4. Bake at 325 for 3 1/2 hours, remove from oven and let cool a bit.
5. Slice meat against grain and lay meat in sauce.
6. Add mushrooms and carrots to top of brisket, close foil again tightly.
7. Add scrubbed potatoes on top of the foil for the last hour of cooking.
8. Continue to cook another hour before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3397g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5869 | ||
Calories from Fat: 3125 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 347.2g | 463 % | |
Saturated Fat 137g | 685 % | |
Monounsaturated Fat 154.6g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 1233.8mg | 380 % | |
Sodium 4669.8mg | 161 % | |
Potassium 11313.6mg | 298 % | |
Total Carbohydrate 300.4g | 88 % | |
Dietary Fiber 38.2g | 153 % | |
Sugars, other 262.2g | ||
Protein 366.3g | 523 % | |
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: 5869
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