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Indonesian Brisket of Beef

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Submitted by tampaone

YIELD

6 servings

PREP

COOK

3 hrs

READY

3

Ingredients

3 1.4
POUNDS KG BEEF BRISKET
3 3
EACH EACH GARLIC CLOVES
diced
½ 226.8
POUND G BACON
3 3
EACH EACH ONIONS
sliced
4 946
CUPS ML PINTO BEANS
cooked
1 237
CUP ML KETCHUP
3 3
EACH EACH CARROTS
sliced
2 2
EACH EACH HOT CHILI PEPPERS
diced *
3 3
EACH EACH TOMATOES
cubed
2 473
CUPS ML CELERY
sliced
2 473
CUPS ML CORN
1 5
TEASPOON ML SALT-FREE SEASONING
vegetable *

Directions

Boil brisket for 3 hours.

After 2½ hours, combine garlic, bacon, onions, and beans; bake at 350℉ (180℃) for ½ hour.

Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350℉ (180℃) for another ½ hour.

Remove from oven; allow to cool; refrigerate.

Serve the next day with rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 701g (24.7 oz)
Amount per Serving
Calories 1274 56% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 2008mg 84%
Total Carbohydrate 19g 19%
Dietary Fiber 12g 48%
Sugars g
Protein 163g
Vitamin A 126% Vitamin C 45%
Calcium 15% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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