Rub brisket wit a combination of dry mustard and kitchen bouquet (enough to cover all sides of roast). Sprinkle with garlic powder. Place in an uncovered roaster in 325 F. oven for half of cooking time figuring 35-40 min. per lb. Towards end of cooking time, heat soup, water, bullion cube and onion soup mix together. Pour over roast which is real brown by this time. Cover and cook until nearly tender. Do not overcook, as it will be difficult to slice. Remove every bit of fat from sauce. When ready to serve, warm gravy; thicken with a little flour and cook until slightly thickened. If mushrooms are used, add juice of mushrooms, the sliced meat and top with mushrooms.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3519g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5450 (67%)|
|Amt Per Serving||% DV|
|Total Fat 605.6g||807 %|
|Saturated Fat 239.1g||1196 %|
|Monounsaturated Fat 270.5g|
|Polyunsanturated Fat 21g|
|Cholesterol 2159.1mg||664 %|
|Sodium 9312mg||321 %|
|Potassium 9338.5mg||246 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 27.1g|
|Protein 590.9g||844 %|
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: 8115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!