Directions:
- Trim excess fat from brisket. Sprinkle with pepper and salt.
- Place flour in a large oven cooking bag and shake. Add brisket. Set bag in a large roasting pan.
- Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil and bay leaves. Pour ontop of brisket.
- Close bag; cut slits in top of bag and seal.
- Roast in a 325º oven for 2-1/2 to 3 hours or until tender.
- Remove bay leaves.
- Slice meat across the grain into 1/4 inch thick slices.
- Skim fat from pan juices and serve with meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.59 Kcal (484 kJ) | ||
| Calories from fat | 52.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 705.06mg | 29% | |
| Potassium | 281.72mg | 6% | |
| Total Carbs | 7.26g | 2% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.78 Kcal (430 kJ) | ||
| Calories from fat | 46.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 9% | |
|---|---|---|---|
| Cholesterol | 18.15mg | 7% | |
| Sodium | 626.92mg | 29% | |
| Potassium | 250.5mg | 6% | |
| Total Carbs | 6.45g | 2% | |
| Sugars | 2.2g | 10% | |
| Dietary Fiber | 1.46g | 7% | |
| Protein | 5.84g | 13% | |
| Vitamin C | 12.4mg | 23% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 5% | |
| Calcium | 25.6mg | 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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