Directions:
- The night before cooking, rub ingredients 2-6 into brisket.
- Marinate overnight in the fridge.
- The next day, roast the meat at 350 uncovered and without extra water for one and a half to two hours.
- Pour off excess drippings.
- Pour sauce over meat.
- Continue baking at 350, basting occasionally, until fork tender, about another hour or so.
- While meat is baking, mix sauce ingredients in a pot and bring to a rolling boil.
- Pour over brisket, as directed above, and continue baking meat in the sauce until tender.
- When meat is tender, slice thinly and place in a shallow dish.
- Cover with sauce. sauce thickens as it bakes with meat.
- If possible, refrigerate overnight and reheat the next day. it will be even better.
- Freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.56 Kcal (2674 kJ) | ||
| Calories from fat | 376.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.86g | 64% | |
|---|---|---|---|
| Cholesterol | 122.47mg | 41% | |
| Sodium | 4424.41mg | 184% | |
| Potassium | 945.47mg | 20% | |
| Total Carbs | 20.93g | 7% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 42.81g | 86% | |
| Vitamin C | 67.3mg | 112% | |
| Iron | 5.1mg | 29% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.06 Kcal (373 kJ) | ||
| Calories from fat | 52.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 64% | |
|---|---|---|---|
| Cholesterol | 17.08mg | 41% | |
| Sodium | 617.05mg | 184% | |
| Potassium | 131.86mg | 20% | |
| Total Carbs | 2.92g | 7% | |
| Sugars | 0.58g | 17% | |
| Dietary Fiber | 0.17g | 5% | |
| Protein | 5.97g | 86% | |
| Vitamin C | 9.4mg | 112% | |
| Iron | 0.7mg | 29% | |
| Calcium | 8.3mg | 6% | |
* 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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