Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Brisket Pot Roast

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

12 servings

Prep

20 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 pounds beef brisket
Camera
1 cup beef stock
prefer veal stock if possible
Camera
2 tablespoon beef fat
*
2 tablespoon vegetable oil
Camera
2 large onions
sliced
Camera

Ingredients

Amount Measure Ingredient Features
2.7 kg beef brisket
Camera
237 ml beef stock
prefer veal stock if possible
Camera
3E+1 ml beef fat
*
3E+1 ml vegetable oil
Camera
2 large onions
sliced
Camera

Directions

Preheat broiler.

Place the brisket on a rack in a broiling pan.

Broil until the outside is browned on both sides.

Preheat oven to 350℉ (180℃).

Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole.

Sauté the onions in the fat.

When the onions are brown, stir in the stock.

Place the meat in the pan or casserole, cutting it in half if necessary.

Cover the pan.

Place the pan in the oven.

Bake for three to four hours, or until very tender.

Allow to cool.

Refrigerate overnight.

Remove congealed fat from the sauce.

Reheat the meat in the sauce.

Season with salt and pepper.

Slice and serve the meat in the sauce or with sauce on the side.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 82270% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 24g 122%
Trans Fat 0g
Cholesterol 209mg 70%
Sodium 197mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 112g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe