Directions:
- In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
- Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender.
- Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat. Yield: 16 servings (2 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.09 Kcal (2337 kJ) | ||
| Calories from fat | 275.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.64g | 47% | |
|---|---|---|---|
| Cholesterol | 132.93mg | 44% | |
| Sodium | 484.61mg | 20% | |
| Potassium | 771.96mg | 16% | |
| Total Carbs | 28.47g | 9% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 42.41g | 85% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 4.7mg | 26% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 196.82 Kcal (824 kJ) | ||
| Calories from fat | 97.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 47% | |
|---|---|---|---|
| Cholesterol | 46.88mg | 44% | |
| Sodium | 170.9mg | 20% | |
| Potassium | 272.24mg | 16% | |
| Total Carbs | 10.04g | 9% | |
| Sugars | 3.3g | 37% | |
| Dietary Fiber | 0.69g | 8% | |
| Protein | 14.96g | 85% | |
| Vitamin C | 3.1mg | 15% | |
| Iron | 1.6mg | 26% | |
| Calcium | 19.4mg | 5% | |
* 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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