Directions:
- Rub salt and pepper all over brisket.
- Brown on all sides in pan then remove to cool.
- Place pan drippings into casserole place all vegetables into dish.
- Sprinkle celery salt, thyme and origanum over.
- Put meat on top of vegetables.
- Pour in wine and stock.
- Cover loosely with foil and bake at 160C for 1 1/2 hours.
- Turn meat over and continue baking for 2 more hours.
- Remove meat, pour over a little of the gravy and thicken the rest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 748.3 Kcal (3133 kJ) | ||
| Calories from fat | 460.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.13g | 79% | |
|---|---|---|---|
| Cholesterol | 175.68mg | 59% | |
| Sodium | 3993.1mg | 166% | |
| Potassium | 1318.04mg | 28% | |
| Total Carbs | 11.19g | 4% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 50.37g | 101% | |
| Vitamin C | 107.2mg | 179% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 6.6mg | 37% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 143.77 Kcal (602 kJ) | ||
| Calories from fat | 88.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 79% | |
|---|---|---|---|
| Cholesterol | 33.75mg | 59% | |
| Sodium | 767.18mg | 166% | |
| Potassium | 253.23mg | 28% | |
| Total Carbs | 2.15g | 4% | |
| Sugars | 0.94g | 20% | |
| Dietary Fiber | 0.47g | 10% | |
| Protein | 9.68g | 101% | |
| Vitamin C | 20.6mg | 179% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.3mg | 37% | |
| Calcium | 12.1mg | 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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