Directions:
- Place brisket in a large Dutch oven with water to cover; add spices. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until brisket is tender.
- Add potatoes, onions, celery, and carrots; cover and simmer 20 minutes. Add cabbage; cover and simmer an additional 20 minutes or until vegetables are tender.
- Remove brisket to a warm serving platter; cut diagonally across the grain into thin slices. Remove vegetables from cooking liquid; discard cooking liquid and bay leaf. Place vegetables on platter with sliced brisket.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 853.28 Kcal (3573 kJ) | ||
| Calories from fat | 409.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.46g | 70% | |
|---|---|---|---|
| Cholesterol | 163.3mg | 54% | |
| Sodium | 3868.15mg | 161% | |
| Potassium | 2141.5mg | 46% | |
| Total Carbs | 59.07g | 20% | |
| Sugars | 19.1g | 76% | |
| Dietary Fiber | 13.07g | 52% | |
| Protein | 52.16g | 104% | |
| Vitamin C | 149.6mg | 249% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 7.9mg | 44% | |
| Calcium | 190.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 105.97 Kcal (444 kJ) | ||
| Calories from fat | 50.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 70% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 54% | |
| Sodium | 480.38mg | 161% | |
| Potassium | 265.95mg | 46% | |
| Total Carbs | 7.34g | 20% | |
| Sugars | 2.37g | 76% | |
| Dietary Fiber | 1.62g | 52% | |
| Protein | 6.48g | 104% | |
| Vitamin C | 18.6mg | 249% | |
| Vitamin A | 0.3mg | 71% | |
| Iron | 1mg | 44% | |
| Calcium | 23.6mg | 19% | |
* 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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