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Mary Halvorson: "I combined this recipe and the one with the onion…" Read More
9Ingredients
4Hours
470Calories
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Ingredients
US|METRIC
11 SERVINGS
- 6 lb. beef brisket (first-cut, trimmed so that a thin layer of fat remains)
- all-purpose flour (for dusting, optional)
- freshly ground black pepper
- 3 Tbsp. mild olive oil (or vegetable oil)
- 8 onions (medium, peeled and thickly sliced)
- 3 Tbsp. tomato paste (store-bought or homemade)
- kosher salt
- 4 garlic cloves (peeled and quartered)
- 1 carrots (peeled and trimmed)
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Directions
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol155mg52% |
Sodium310mg13% |
Potassium1000mg29% |
Protein53g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A20% |
Vitamin C10% |
Calcium4% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Mary Halvorson 5 years ago
I combined this recipe and the one with the onion soup mix. Fantastic! I’ve never succeeded at moist, tender and delicious roasts or briskets and this was a miracle! Easy preparation and great idea to slice it halfway through the cooking. I did a four pound brisket and the only trouble was everyone thought it was too small. There were no leftovers for the next day 😢. I also plan to use more onions. I didn’t do 8 onions because it sounded like too many. But I almost dragged the pan into a corner, growling and snapping, just to eat those amazingly delicious onions! I also used ketchup because it was easier and available. This really is a fail-proof and fool-proof recipe!