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Fireside Brisket

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 pound beef brisket
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2 large garlic cloves
minced
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2 large onions
coarsely chopped
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1 x black pepper
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3 tablespoons worcestershire sauce
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2 packages onion soup mix
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1 bottle chili sauce
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1 can beer
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8 each carrots
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3 slices cornbread
rye
*

Ingredients

Amount Measure Ingredient Features
3.6 kg beef brisket
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2 large garlic cloves
minced
* Camera
2 large onions
coarsely chopped
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1 x black pepper
* Camera
45 ml worcestershire sauce
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2 packages onion soup mix
* Camera
1 bottle chili sauce
* Camera
1 can beer
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8 each carrots
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3 slices cornbread
rye
*

Directions

Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover.

Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer.

Lay carrots in the pan around brisket.

Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread.

Cover and bake in preheated 350℉ (180℃) F oven for one hour.

Reduce oven temperature to 275℉ (140℃) and braise another 2 to 2½ hours or until tender.

Remove from oven and let stand until cool.

Remove meat and slice.

Arrange meat slices and carrots on oven-proof platter; cover with foil.

To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan.

Place in blender or food processor and process until blended.

Return mixture to pan and blend with remaining liquid.

About ½ hour before serving, reheat meat and carrots with half the gravy.

Pour remainder in gravy boat and pass separately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1207g (42.6 oz)
Amount per Serving
Calories 329567% from fat
 % Daily Value *
Total Fat 247g 380%
Saturated Fat 97g 483%
Trans Fat 0g
Cholesterol 835mg 278%
Sodium 842mg 35%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 448g
Vitamin A 410% Vitamin C 24%
Calcium 15% Iron 129%
* based on a 2,000 calorie diet How is this calculated?
 

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