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Golden Harvest Beef

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

180 min

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ½ pounds beef brisket
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2 tablespoons lard
for cooking
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2 small onions
whole, studded with a few cloves
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1 cup brown sugar
packed
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¼ teaspoon salt
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¼ teaspoon black pepper
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1 quart water
boiling
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29 ounces sweet potatoes, or yams
canned, drained
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6 each carrots
pared and slivered
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2 medium apples
tart, sliced
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3 Lg. potatoes
pared and halved, white
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½ cup sugar
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¼ cup ketchup
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1 tablespoon cornstarch
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½ tablespoon dry mustard
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11 ounces mandarin oranges
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Ingredients

Amount Measure Ingredient Features
1.1 kg beef brisket
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3E+1 ml lard
for cooking
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2 small onions
whole, studded with a few cloves
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237 ml brown sugar
packed
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1.3 ml salt
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1.3 ml black pepper
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0.9 l water
boiling
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838.1 ml/g sweet potatoes, or yams
canned, drained
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6 each carrots
pared and slivered
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2 medium apples
tart, sliced
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3 Lg. potatoes
pared and halved, white
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118 ml sugar
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59 ml ketchup
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15 ml cornstarch
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7.5 ml dry mustard
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317.9 ml/g mandarin oranges
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Directions

Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven.

Pour off drippings.

Add onions, ¼ cup brown sugar, salt and pepper.

Stir in boiling water.

Cover and bake in moderate oven (350 degrees F.) for 2 hours.

Add yams, carrots, apples, white potatoes and ¼ cup brown sugar; continue cooking, covered, 30 minutes.

Remove cloves from onions.

Combine sugar, ½ cup brown sugar, ketchup, cornstarch and mustard in small saucepan.

Drain Mandarin Oranges reserving liquid.

Stir liquid into sugar mixture and cook over medium heat until sauce boils.

Add mandarin oranges.

Spoon about half of the sauce over meat.

Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally.

Carve meat diagonally across the grain and place on platter with vegetables.

Spoon remaining hot sauce over meat and vegetables.

Garnish with parsley flakes or fresh parsley.

NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 94151% from fat
 % Daily Value *
Total Fat 54g 82%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 430mg 18%
Total Carbohydrate 22g 22%
Dietary Fiber 8g 30%
Sugars g
Protein 101g
Vitamin A 678% Vitamin C 73%
Calcium 11% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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