Directions:
- Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
- Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
- To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1248.2 Kcal (5226 kJ) | ||
| Calories from fat | 662.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.66g | 113% | |
|---|---|---|---|
| Cholesterol | 244.94mg | 82% | |
| Sodium | 14172.99mg | 591% | |
| Potassium | 3248.73mg | 69% | |
| Total Carbs | 68.37g | 23% | |
| Sugars | 29.99g | 120% | |
| Dietary Fiber | 26.65g | 107% | |
| Protein | 81.67g | 163% | |
| Vitamin C | 317.5mg | 529% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 12.9mg | 72% | |
| Calcium | 467.3mg | 47% | |
| Amount Per 100 g | |||
| Calories | 75.93 Kcal (318 kJ) | ||
| Calories from fat | 40.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 113% | |
|---|---|---|---|
| Cholesterol | 14.9mg | 82% | |
| Sodium | 862.2mg | 591% | |
| Potassium | 197.63mg | 69% | |
| Total Carbs | 4.16g | 23% | |
| Sugars | 1.82g | 120% | |
| Dietary Fiber | 1.62g | 107% | |
| Protein | 4.97g | 163% | |
| Vitamin C | 19.3mg | 529% | |
| Vitamin A | 0.1mg | 81% | |
| Iron | 0.8mg | 72% | |
| Calcium | 28.4mg | 47% | |
* 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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