Directions:
- Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a litle salt, pepper, garlic powder and lots of Hungarian paprika.
- Place brisket on top of onions.
- Place other half of onions and allspice on top of the brisket.
- Cover tight and roast in a 300 degree oven for 3 hours.
- Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve as is au jus, with onions (as I do).
- This is best made in advance. Note: I refrigerate the juices and get rid of the fat that rises to the top. Before serving I pour it over the sliced brisket and reheat in the oven until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.96 Kcal (2679 kJ) | ||
| Calories from fat | 421 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.78g | 72% | |
|---|---|---|---|
| Cholesterol | 168.4mg | 56% | |
| Sodium | 3797.46mg | 158% | |
| Potassium | 1008.32mg | 21% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 47.34g | 95% | |
| Vitamin C | 88.1mg | 147% | |
| Iron | 6.2mg | 35% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 173.86 Kcal (728 kJ) | ||
| Calories from fat | 114.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.71g | 72% | |
|---|---|---|---|
| Cholesterol | 45.75mg | 56% | |
| Sodium | 1031.64mg | 158% | |
| Potassium | 273.93mg | 21% | |
| Total Carbs | 1.38g | 2% | |
| Sugars | 0.61g | 9% | |
| Dietary Fiber | 0.31g | 5% | |
| Protein | 12.86g | 95% | |
| Vitamin C | 23.9mg | 147% | |
| Iron | 1.7mg | 35% | |
| Calcium | 9.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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