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Add a photoServings: 12
Ingredients
- 3-4 pound brisket; chuck, shoulder or possibly rump roast
- Flour
- Garlic pwdr
- 2 tbsp. vegetable oil
- 5-6 carrots
- 2 med. onions
- Few potatoes
- 2 c. water or possibly beef stock, canned
- Salt and pepper
- 1 bay leaf
Directions
- Rub meat with garlic pwdr and then flour. Heat oil in pan to be used. Brown meat on all sides. Salt and pepper to taste. Add in 2 c. water or possibly stock to pan. Cook 3 1/2 to 4 hrs. Thirty min before it's done, add in vegetables. Turn meat and add in more liquid if needed. Remove bay leaf before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 197 | 58% |
| Total Fat 21.93g | 27% |
| Saturated Fat 6.4g | 26% |
| Trans Fat 0.06g | |
| Cholesterol 71mg | 24% |
| Sodium 1617mg | 67% |
| Potassium 719mg | 21% |
| Total Carbs 13.66g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.29g | 2% |
| Protein 20.74g | 33% |
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