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Suggest a better description1.Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
2.Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
3.Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 1/2 cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.
4.Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.
5.Slice brisket; return to liquid, and serve with vegetables.
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Serving Size: 1 Serving (2949g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3194 | ||
Calories from Fat: 1619 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 179.9g | 240 % | |
Saturated Fat 69.8g | 349 % | |
Monounsaturated Fat 79.8g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 616.9mg | 190 % | |
Sodium 1258.3mg | 43 % | |
Potassium 6560.8mg | 173 % | |
Total Carbohydrate 189.7g | 56 % | |
Dietary Fiber 50.5g | 202 % | |
Sugars, other 139.1g | ||
Protein 195.2g | 279 % | |
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: 3194
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