• Preheat oven to 350 degrees. Mix Oaxaca marinade and salt in a bowl. Season the raw brisket on both sides with the salt and Oaxaca mixture.
• Place brisket in a roasting pan and roast, uncovered for 1 hour.
• Add beef stock and enough water to yield about ½ inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fully cooked.
• Slice meat across the grain and top with juice from the pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (814g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 304 (41%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 281.2mg||87 %|
|Sodium 1071.2mg||37 %|
|Potassium 2164.1mg||57 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.4g|
|Protein 101.1g||144 %|
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Calories per serving: 750
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