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Directions
- Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
- Bring just to boil. Reduce heat to low; cover and simmer 2 hours. (Do not boil.) Add potatoes and carrots; simmer 30 minutes longer. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
- Slice brisket across the grain. Mix butter and parsley; brush on vegetables.
NutritionView More
330Calories
Sodium6% DV150mg
Fat9% DV6g
Protein18% DV9g
Carbs21% DV63g
Fiber52% DV13g
| Calories330Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium150mg6% |
| Potassium2010mg57% |
| Protein9g18% |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber13g52% |
| Sugars7g14% |
| Vitamin A190% |
| Vitamin C240% |
| Calcium15% |
| 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.