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Beef Brisket, Texas Marinated LC-2.5/s Categories: sandwich- -, bread- stuffing 3 tbs vegetable oil 10 clove garlic; finely chopped 1 cup onion; finely chopped 1/3 cup vinegar, red wine; or cider 1 1/2 tbs lemon juice 1 1/2 tbs hot pepper sauce 2 tbs ketchup 2 tbs mustard, dry 1 1/2 tsp cayenne pepper 1 each (6 lb) beef brisket Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard, and cayenne. Simmer, covered, for 15 minutes. Remove from heat and let marinade sauce stand 20 minutes. Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover; refrigerate overnight. To bake: Heat oven to 350 degrees. Bake meat, covered, for 2 hours. Reduce oven temperature to 250 degrees; cook 6 hours or until fork-tender. Slice meat against grain. Serve with bottled barbecue sauce (or your favorite recipe) for dipping. 16 servings Per serving: 298 cal., 15 g fat, 36 g pro, 3 g carb, NYC Nutrition Analysis (per serving or yield unit): water=138.2 g; calories=303.1; protein=35.89 g; total fat=15.56 g; carbohydrate=3.02 g; dietary fiber=0.52 g; ash=2.07 g; calcium=22.3 mg; phosphorus=361.7 mg; iron=3.52 mg; sodium=192.4 mg; potassium=615.1 mg; magnesium=46.68 mg; zinc=7.46 mg; copper=0.16 mg; manganese=0.11 mg; vitamin A=93.13 IU; vitamin E=0.62 mg ATE; thiamin=0.19 mg; riboflavin=0.3 mg; niacin=6.89 mg; pantothenic acid=0.62 mg; vitamin B6=0.76 mg; folate=15.65 ug; vitamin B12=4.13 ug; vitamin C=3.32 mg; saturated fat=4.76 g; monounsaturated fat=6.79 g; polyunsaturated fat=2 g; cholesterol=105.5 mg; selenium=30.13 ug; refuse=26.71%; %cal as carb:prot:fat=4:49:47; WW Pts=7.27; (complete analysis) Yield: 16 servings |
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